Occasionally, I like to make mayonnaise. It doesn’t last long and fresh mayo is too too tempting, so I don’t make batches that take more than two eggs yolks.
It’s a football Sunday and I have plenty of chores, so I’m either looking at a micro-egg-white omelet for the leftovers or…?
Suggestions?
Situations like this is why you need pets. Doggies loooove leftover egg whites.
“Egg-drop” soup.
Take a soup - I like chicken noodle or chicken rice for this, but other clear-broth soups can work - and heat it until it just starts to boil. Slowly drizzle the egg white into the soup while stirring. It will cook almost instantly.
Meringues!
I did not know that.
Unfortunately, I lost my dog earlier this year. 
My impression has been that Meringue is time consuming by itself and best used with other time consuming baking projects. The recipes I found mostly called for 4 or more whites too.
I had never thought of egg drop soup, though. Sounds great.
Sorry about your dog. It seems like the little things will come up and grab you, when you’ve lost a pet. Like looking at a bit of leftover food, and thinking that Fido or Fluffy would have been all over that.
At any rate, add another whole egg or two to your egg whites, and you’ve got enough for an omelet.
Pity we don’t live next door to each other - you like to make mayonaise, which means leftover egg whites. I love scrambled egg white and egg white drop soup, which means leftover yolks - this could work, if only we were in closer proximity.
… … I moved too. And I wouldn’t have otherwise expected to see her when I get home since she never lived here.
Worst of all has been the days I find myself feeling irritated that she’s going to want a walk when I come home… stupid brain.
We could mail each other our egg parts…
Imagine the response from Homeland Security! 
Very sorry about your dog - I know how much those critters mean to us.
As far as the egg whites, you can freeze them if you don’t want to use them right away. Just put 'em in a Tupperware and pull them out when you have enough to make something with them.
Thank you for both.
Maybe I should have tried freezing her. No one’s tried that before, right?
Sorry to hear about your pooch. I use egg whites as a facial mask… it really feels nice.
Thank you
And… like this? I wouldn’t have thought of it.
Yep, that’s exactly it, I just use the basic egg mask which is just to whisk the egg white a little bit, and spread it on the face, let dry, then wash with warm (not hot!) water. The hardest part is keeping your face still once the mask begins to dry. You can also sit in front of a fan to make it dry faster, if you wish.
Thanks
You could also beat them up and add them to waffle batter, for extra fluffy, eggy waffles. The Better Homes and Gardens traditional red-and-white checked cookbook has a recipe, but there’s probably lots others on the web.
Overnight Meringues are very easy. Just remember to turn the oven OFF when you put the cookie sheet in.
Hey, **SiXSwordS **- could you post your mayonnaise recipe, please? I’d be interested…
I’m really bad about recipes. I can follow them pretty closely… once. Then, all bets are off. I don’t do well with baking, but I can cook fairly well, just not any “dish.”
Anyway, I start with the recipe in this video. The process is easy if you use the stick blender, but pay attention to how you start. Make sure the yolks have settled and pulse few times before going all out.
Yesterday, I used fresh Rosemary, Sage, Curry, Basil and Parsley. Only about a ‘leaf’ of each. Then I melted about half a Tablespoon of butter and a little olive oil and dropped in a small clove of garlic. As soon as it was fragrant I turned off the heat and dropped in the herbs and mostly let that cook in the heat of the pan. I made sure that had cooled very well and then mixed in the cup of vegetable oil before adding that to the mixing cup.
Another key! Make sure the mixing vessel has a narrow bottom so that the yolks just fit in the bottom. I used a mixing cup with a bottom that has a diameter just a little wider than the bottom of the stick blender.
Other than that, I play with the ingredients a lot! Yesterday’s version came out a little rich and I didn’t realize until too late that I was out of sugar.
Careful… it’s addictive. I have to fight not to lick the blender.
Just wondering - how feasible is it to mix mayonnaise by hand? I assume you’d use a whisk?
See, I don’t own a blender of any sort, and getting one isn’t in the budget. I’m not afraid of a little work - I do my own bread entirely by hand and that’s a bit of an effort.
Any tips for doing by hand? Surely it was made before the Age of Blenders?