SC - Re: Egg Yolks
upsxdls_osu at ionet.net
upsxdls_osu at ionet.net
Fri Feb 23 07:17:45 PST 2001
The only thing I think I remember about freezing egg whites was something about
them not whipping up after being frozen.
Did you ever think about making angelfood cake from scratch? I seem to recall
my recipe needs 1 1/2 cups of egg whites (approx 1 dozen).
I've been more successful freezing egg noodles or other finished goods made with
eggs, rather than the raw eggs themselves.
Liadnan
On Fri, 23 Feb 2001 09:45:53 -0500 you wrote:
>
> I read the e-mail about freezing egg yolks and a question comes to my mind.
> Since we can freeze egg yolks and defrost them, is it possible to freeze egg
> whites? I know there are several recipes that call for a lot of egg yolks,
> but no egg whites.
> Kirsten of Blak Rose
>
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