If you keep chickens, you'll end up with an abundance of eggs. You'll quickly learn recipes to use them up.
In these two recipes, we use yolks and whites separately.
Pasta Carbonara
1 pound spaghetti or linguini
3-4 slices bacon
2 teaspoon grated garlic
Half cup white wine
3 large egg yolks
1 teaspoon red pepper flakes
Salt and pepper to taste
Grated Romano cheese
Olive oil
Prepare pasta. Cut the bacon into small pieces and cook in a skillet with a little olive oil until browned. Add the garlic and red pepper flakes. Add the wine and let the alcohol cook off. In a small bowl, separate your eggs (reserve your whites for some meringue). Beat the yolks with a little bit of the water from the boiling pasta. This will keep you from getting scrambled eggs. After draining the pasta add it to the skillet with the bacon and oil. Stir to coat the pasta with the oil and bacon. Pour the egg mixture over the pasta and stir together so the pasta gets coated with the egg yolks. It should create a thick sauce texture. Turn the heat off the skillet and add Romano cheese and salt and pepper to taste.
Use your reserved egg whites to make this treat:
Chocolate Chip Meringue Cookies
3 egg whites
3/4 tablespoon vanilla
1/8tsp cream of tartar
2/3 cup sugar
3/4 cup miniature chocolate chips
Grease a cookie sheet. With a mixer whip your egg whites, vanilla, and cream of tartar until you get soft peaks. Add the sugar a little at a time while the mixer continues until you have stiff peaks. You want the meringue stiff. Fold in the chocolate chips. Drop meringue onto cookie sheet by rounded tablespoon. Bake in a 300 degree oven until they are solid and lightly golden. Transfer to a wire rack and let cool