What can you do with egg yolks?

In article
,
Dan Abel wrote:


I disagree. Ice cream, custards, puddings, breads, added to the mix
for French toast, bread puddings, savory or sweet, added to the other
eggs for scrambled eggs. I don't like to waste food. Even when it's
not expensive. What's the point of throwing away good food if it can be
used?

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
Il 23/03/2011 20:46, Paul M. Cook ha scritto:



A prefect excuse to drink some dry marsala wine :)
--
Vilco
And the Family Stone
Scartati 'sta banana
 
On Mar 23, 7:11?am, thekitchen-aide wrote:

This has come up before, if you can find the thread. I don't feel
that guilty tossing them - after all, I figure it's about half the
price of an egg. Even if I junked a whole dozen yolks --well, what am
I going to do? Drive my cholesterol up and feel smug about it? ( I
had a problem once in this vein.)
 
On Mar 23, 1:48?pm, Miche wrote:

I'm not crazy about meringue, and I can't use up all the leftover
whites. They're wonderfully nutritious, and it upsets me to throw
them away. I've often thought that if I had a restaurant that I'd
make meringue cookies to give away to customers.
--Bryan
 
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