The most common way to consume them is to make meringue, which uses very simple materials, only need: egg whites, granulated sugar, powdered sugar, corn starch and these, the practice is not difficult, and the finished product can be played by yourself to make a lot of shapes to. Egg white can be frozen or refrigerated, refrigerated can be kept for 1 week, frozen can be kept for a month. Frozen egg whites can be stored for up to 1 week in the freezer or up to 1 month in the refrigerator. If you freeze egg whites, take them to the freezer before use and thaw them out for later use. Egg yolks can be used to make salad dressing, but also can be used to make tart liquid, if you have a tart crust at home beforehand, then directly make tart liquid, and pour it into the tart can be baked tart, it is very simple and fast snacks yo.

Beat the egg yolks until smooth, then add the salt, sugar or syrup and continue to beat until blended, then place in a plastic container/bag and refrigerate. If you need to use it, put it in the refrigerator overnight a day in advance and use it. To make egg yolk cookies, mix sugar, oil and cooked egg yolks evenly, add flour and milk, mix with flour, divide the dough into 20g pieces and press into pancakes and bake in the oven. If you do not want to do baking on the egg white fried or fried vegetables is also a very good choice, in or made into a crunchy paste, hanging on the meat fried to are available.

Cookies with egg yolks will be more crispy, with egg whites more crispy, while the whole egg is more moderate. So if you think the egg white is not easy to handle, you can completely replace the whole egg white, or, instead of using light cream, the creamy flavor will be more intense. Italian meringue, the most stable one, but the production process is more complicated, you need to boil the syrup, and then pour the syrup into the whisked egg white. Italian meringue has a wide range of applications, it can be used for decorating desserts, making mousse, etc. Of course, it is also the base meringue for macarons.

The rest is cooked egg yolks. You can make little cookies like margaritas, which use cooked egg yolks. The rest is raw egg yolks, making ice cream, egg yolks as an emulsifier can increase the smooth texture of ice cream. It can also be used directly for stir-frying, which is simple, direct and delicious.