SC - what to do with extra egg yolks
Jeff Gedney
JGedney at dictaphone.com
Wed Mar 15 05:41:55 PST 2000
> 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
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