SC - Re: Egg Yolks

[LYN M PARKINSON]

Now that I know I can freeze the whole [unshelled] egg, has anyone
decided whether the changes affect a cake or custard, for instance?  Has
anyone tried substituing simply egg white for the whole eggs [but same
volume] called for in a cake mix?  This should work, if you can use Egg
Beaters--aren't they just egg white?  I don't have trouble with
cholesterol so haven't paid that much attention to the substitues.  This
might be an adequate use for all the egg whites we collect in our
freezers.

Regards,

Allison

allilyn at juno.com

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