SC - what to do with extra egg yolks

[Jeff Gedney]

> Meringe Powder... period?   hmmmmmmm... documentation, please.

thpbbbb!  ;-)

1) I did NOT say it was period.

2) if a Cook is willing to use prepared foods that may be made in 
non-period fashions like bottled vinegar, reconstituted orange and 
lemon juice, packaged bread form a baker, etc, then they could 
very well use reconstituted egg whites.

3) the albumen in rehydrated egg whites is chemically identical 
to the albumen in regular egg whites, so what's the diff?
 
Egg white is freaking egg white. 
(It is not in there for taste, anyway! it is inthere because it holds 
air and the protein chains lock up when cooked)

brandu