~ EGG Whites and Yolks ~

FREQUENTLY, a recipe will call for a number of egg whites - or yolks - and you are left with the unused other halves. IF extra egg whites are remaining, they can be whipped with a pinch of your choice of sugar? for some meringue cookies, or, used unwhipped for a very good refining face mask. WITH extra yolks, stir them lightly and then freeze in ice cube trays to be defrosted later to brush on bread as a glaze for baking. OR you can always mix them into the dog's good food for a shiny coat.