I'm getting sick of wasting yolks and cracking eggs for the whites. Do you guys use regular eggs or buy the egg whites and use that?
Or do you guys go for the cheaper option?
Is there a difference in taste or texture using the egg whites vs whole egg?
I crack my eggs, but the yolks never go to waste... creme brulee, super rich ice cream... tons of recipes for fillings and such I can use them in.
I BELIEVE YOU CAN USE POWDERED EGG WHITES OR MERINGUE POWDER FOR THAT...
I have used the egg whites from the carton and have not found them to whip up as much. But I have also mixed it with fresh eggs and it whips up better.