Have you ever noticed that the majority of recipes that call for an egg yolk (minus the white) are for dessert?
And another thing.
Have you ever noticed that the majority of recipes that call for an egg white (minus the yolk) are for dessert?
Yes. I have noticed both these things.
Macaroons. Angel food cake.
Pudding. Flan. (Hollandaise sauce is not in this listing. Nor is mayonnaise.)
If one is trying not to waste part of an egg, one is forced to make two desserts. This might be considered a hardship by some. Others might toss the half they don't use.
To this end, I actually spend time looking for non-dessert recipes that use egg whites. If you have some, please share.
I recently discovered that you can freeze egg whites for 12 months and they turn out ok. Egg yolks, not so much though.