We Finally Know What Happens To Egg Yolks After Making Packaged Egg Whites

Egg whites are a popular substitute for those who are looking to improve their heart health. According to Mayo Clinic, almost all of an egg's cholesterol is located in its yoke, making egg whites a viable alternative for those looking to lower their overall cholesterol but still enjoy breakfast. From egg white omelets to keto-friendly desserts, this ingredient is a popular alternative for many home cooks.

However, it takes roughly seven large egg whites to fit into a single eight-ounce container. The result is that manufacturers like Organic Valley are going through a large number of eggs on a regular basis, causing one to wonder what happens to all of the excess egg yolks. After all, the yolks can still serve a purpose in a variety of recipes and shouldn't go to waste. 

Fortunately, Dan Kubiak, egg brand manager at Organic Valley, has a sustainable solution when disposing of the company's excess yolks. According to an interview with EatingWell, Kubiak says Organic Valley sells the extra egg yolks to other manufacturers to use in their products. This allows easy access to an essential ingredient and benefits all of the companies. Likewise, Two Chicks, a liquid egg whites company, sells its extra yolks to cake and mayonnaise manufacturers, according to the Guardian

How egg whites are separated from egg yolks

In order to separate the yolk from the egg whites, eggs are passed through a machine where mechanical claws crack open eggs into moving troughs. From there, the egg whites are drained into a separate container from the yolks. According to EatingWell, Organic Valley's extra yolks are used in a variety of products like salad dressing as well as ice cream.

It's up to each egg manufacturer to decide how they want to dispose of its extra yolks. However, there are several dishes that use yolks as a main ingredient. For instance, hollandaise sauce, which you can purchase premade in stores, features the egg byproduct. Likewise, several desserts like chocolate mousse feature egg yolks as an ingredient, making them essential to bakeries. Unfortunately, according to the Guardian, some places especially bars end up tossing egg yolks in the trash if they don't need them.

If you're looking for a way to use leftover yolks at home, try adding a couple to your cake or other desserts. The heat from the oven will thicken the yolk's proteins and cause your dessert to develop a rich texture. Another option is to create an egg wash for your rolls, bread, and croissants. It will produce an attractive golden brown coloring complete with a glossy finish.