Chocolate pudding

When I was living in my apartment in Elmhurst, I cooked a lot just for myself. Oftentimes my roommate would also eat food I’d make, but most of the time, I thought about what recipes I wanted to test, and if she happened to like it, then she could eat it. And because she liked to cook, too, I’d occasionally eat her food. But I could never get over the egg waste that happened.

What egg waste? Well, If I am making something that uses only egg yolks, you’re damn well sure that I’m also going to find a use for those egg whites. I paid for those eggs, the whites and the yolks, so I am going to use both parts in some way possible if they need to be separated. Wasting them always looked so painful to me. I remember when my roommate was being very health conscious, and she would omit a yolk or two from her omelets and literally throw them into the garbage. I would literally wince. I couldn’t help it. Then, I’d tell her not to waste them and to save them in a glass with plastic wrap so I could find a use for them (that never happened even once, sadly).

What do you do with egg whites? You could make a meringue or in most of my cases, add it to another egg scramble or omelet or just fry it up on its own. But yolks tend to take a bit more thought. You can just scramble a yolk and eat it because it’s probably going to turn out dry from lack of moisture. The easiest ways to use it up, depending on how many you have, would be to make puddings, custards, or (mmmm) ice cream. This time, with two egg yolks, I decided to make chocolate pudding – exactly four servings of it. And I used my 66% Valrhona dark chocolate. And, it ended up quite rich and decadent. No waste in this apartment.

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