SC - what to do with extra egg yolks

[RichSCA@aol.com]

> Another Idea you might consider is Meringe Powder, which is available 
> wherever you buy cake supplies ( it is used for making some Icings )
> It is essentially dehydrated egg whites, keeps forever, and with the 
> addition of a little water reconstitutes perfectly well to make any 
> recipe calling for beaten egg whites.

If you have no cake supply places near you, try this link:
http://www.sweetc.com/ingrednt.htm#m

Note that a one pound can make 90 whites, so you will only need 16 
dollars or so for 152 whites...
That is not much more expensive than whole eggs, and there is no 
mess, broken yolks mixed in, pieces of shell, time spent separating.
Think about it.

brandu