This is just a really quick tip for using up ingredients.
I have a few baking recipes that call for an egg yolk or two. I put the egg whites in the refrigerator, where they get lost...partly because my husband is the breakfast chef and doesn't notice them.
Recently, I was going to put the egg white in the fridge for later, and thought to myself...why don't I just EAT it? So I poured it right into a frying pan, which had a little oil left from breakfast, and had myself a mini dose of protein!
You could also fry it, chop it up, and add it to a stir-fry or pasta dish for dinner that night. Obviously it could wait for breakfast the next day, but the sooner, the better.
Basically, I'm less likely to let it go to waste if I have as close to cooked as possible!
Surely I can't be the only one?