Whenever my eggs are about to hit their expiration date, I always store them in the freezer to create this easy and eco-friendly appetizer.It's a stylish dish to serve to guests as well.While freezing the eggs, the egg shells will crack, so be sure to freeze and defrost them in a resealable plastic bag. The defrosted egg whites will return to their original form, so use them as you normally do. If you don't have dashi soy sauce, use soy sauce and mirin instead. If you don't have shaoxing wine, substitute with sake. For 2 servings. Recipe by Ogunyanko

Because you only use the egg whites, this cake is pure white in color. I find it really hard to use up leftover egg whites. I thought it might be a little too light, so I used heavy cream for a richer taste. The meringue really makes it great.Be careful about adding the sugar to the meringue in parts (make sure not to let it get crumbly). My oven is rather weak, so adjust the baking time and temperature to your oven. Cover with foil if the cake starts to brown too rapidly. If you follow the steps as listed, the cake shouldn't collapse. Recipe by nathu

You freeze okra to use year around , to start doing it You can just cut okra and put it in a bag and freeze it lazy way or you can blanch it. . Blanching okra before you freeze it keeps all the flavors intact. So you prevent loss of flavors and colors. Process is simple you boil them in certain time , here is in Okra takes only 3 mins to boil, and drain and put in ice water . (Every vegetable has different time for blanching )

I really wanted to eat the "salt cookies" that are sold at a certain cafe. I'd bought some deliciuos salt so I tried making them myself. I'm not sure how many times I tried.... I really really recommend them as cookies for grownups!!The cookies are very soft just after baking, so please remove the whole thing from the cookie sheet.These are satisfying cookies once they cool♪.The dough is really soft when cutting, so cool in the fridge, and continue without delay. Recipe by +pocopoco+

I wanted a delicious way to use up egg yolks!The dough is soft, so the cookies naturally take on the shape that's shown in the picture!They'd be good with some matcha green tea!!!!If you want crispy cookies, just fold the dry ingredients without kneading the dough! Recipe by Poppucandy

Whenever I make pasta carbonara, I have leftover egg whites. It's such a waste to just throw them out, so when I make carbonara, I make these simple cookies as well.Depending on how long you cook them, you can have fluffy or crispy cookies But be careful not to let them burn! Once they start to turn brown, you've reached their limit. Recipe by YOUtan

When I buy a bag of ginger, I always let some of it get moldy or go bad, which is a waste. So whenever I buy a whole bag, I like to cut it all up and freeze it.You can save some time and effort when you're cooking. It seems that some people chop it up finely and freeze it, but in our house we use julienned ginger the most.If you freeze julienned ginger, if you leave it out for a bit at room temperature, you can chop it up easily even if it's still a bit frozen. Recipe by mielle

My parents gave me a lot of chestnuts, so I tried to preserve them.Raw chestnuts (without the shells) keep for a month at the longest when frozen because they absorb freezer odors, so I wanted to find a different method for preservation...Cook the chestnuts soon after gathering them. Cook them as soon as possible if you bought them from a store.Take out a chestnut from the boiled water and cut to check whether it is cooked. If it is soft, the chestnuts are cooked. Recipe by Ah*mi

This is a favorite in my family.Step 2: If you put cold eggs into the boiling water, they will crack easily while cooking.Step 3: Please adjust the boiling time for your favourite yolk set.Try stirring with chopsticks. The yolk will set in the center.You can also add eggs into already boiling hot water, but please use a ladle to place them in gently. Recipe by Yuuyuu0221

If you have a sous vide this is a great way to make eggs

I love choux cream and wanted to make them easily. I used just egg whites for the pastry and the choux puffs were very crispy! If you follow the amount of the egg whites, you will never fail! Do give it a try!-Important-When you add the egg whites, add a little at a time and beat vigorously.After putting the choux into the oven, do not open the door until they're done. For 10 x 8 cm choux. Recipe by MinPeko

When making curry, there are often small amounts left over aren't there? I think many people are probably doing this already, but I though that there might be some people out there who would find this recipe useful, so I posted the recipe.The curry smell may transfer to the ice cube tray, so use one that you don't mind. Recipe by Chugakusei kitchen