Then I had an idea flash, this could be solved by fried rice! Yes hear me out, please. We eat fried rice regularly, at least every other month. What do you need for fried rice? Scrambled eggs. I realized that I could keep a little jar in the freezer and when I had a leftover egg white, add it to the jar. When the jar had 3 or 4 egg whites, it would probably be time for fried rice. The thawed egg whites would be scrambled with 2 or 3 other eggs, and no more wasted egg whites.
Leftover yolks are easy, keep in a jar in the freezer (cover with a little water, to prevent freezer dry out), thaw and use in bread pudding. Never has there been a bread pudding that had too much rich custard from yolks!
Some of you might already be keeping your own little leftover egg parts routine going in your own kitchens, if so that is great. But you could of told me! It sure would of saved me lots of worry, and lordy I don't want to run low in that ingredient.
Since I have solved my own little leftover egg white "issue" lets make cookies. Not just any cookie mind you, the best chocolate chip cookie I have ever made. The additional bonus to these cookies, because you brown the butter, you don't have to wait for any ingredients to come to room temperature, that makes this a great spur of the moment treat. Almost like instant gratification, in chocolate chip cookie form.
Browned butter chocolate chip cookies
adapted from: How Does She ?
350 degree oven
1/2 c butter
1/4 c butter - cut into 4 slices
1 c brown sugar
1/2 c sugar
1 egg yolk
1 T vanilla
2 c flour
1/2 t salt
1/2 t baking soda
2 c chocolate chips
1 c pecan pieces or walnut pieces
Place the 1/2 c butter (1 cube) into small flat pan, melt over medium low heat, then carefully let butter brown to a golden brown. Set aside to cool slightly.
Place the 4 slices of butter in bottom of the mixer bowl, add the brown sugar and sugar, add cooled butter and mix until creamy.
Add egg, yolk and vanilla, beating well.
Add flour, soda and salt, mix well. Mixture will be smooth and creamy. Quickly mix in chips and pecan pieces.
Using large cookie scoop (2 T size) scoop dough onto prepared cookie sheet. Bake 12-15 minutes. Edges will be golden, do not over bake.
Recipe rating: Oh Yes! (will make again)
As always thanks so much for stopping by, I appreciate your time.
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12 days of Bloggie-mas 5 cookies @ a moderate life