SC - Re: Egg Yolks

[upsxdls_osu at ionet.net]

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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