I bake a lot. I’m sure you already know that since you are most likely subscribed to this blog. :) When making ice cream and other custard based desserts, often times you will use just the yokes and not the whites of the eggs. You can freeze the extra egg whites for another day, or you can whip up a quick egg white omelet for breakfast! They have plenty of protein but less cholesterol than a regular omelet and they taste wonderful! Whatever you do, don’t throw those egg whites away!
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