Whenever I made something breaded that requires an egg wash, I always end up either tossing the extra beaten egg immediately, or put it in the fridge but toss it later anyway because I forget it's there and it goes bad.
Now, though, I know exactly what to do.
The other day I was making breaded chicken cutlets to go with pasta for lunch, and it dawned on me:
Why not just mix the leftover beaten egg in with the hot pasta in the pan, Carbonara-style?
So I did (being careful to cook the egg, stirring constantly, so, not exactly Carbonara...) and the results were really tasty: the egg coated each strand and gave it a silky texture.
The pasta sauce itself was a riff on a green olive pantry sauce that I've been making a lot lately (taking advantage of my huge jars of pimento-stuffed green olives from Costco): chopped green olives, minced garlic, minced green hot peppers (고추) and lots of freshly ground black pepper.
All those times I squandered that extra egg...