SC - Re: Egg Yolks

[Roberta Bromley]

>From: "Barbara Sall" <socha at epix.net>
>Reply-To: sca-cooks at ansteorra.org
>To: <sca-cooks at ansteorra.org>
>Subject: SC - Re: Egg Yolks
>Date: Fri, 23 Feb 2001 09:45:53 -0500
>
>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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My sources say to decide what you are going to do with the egg yolks once 
you defrost them and whisk them up with either salt or sugar to retain the 
correct consistancy once defrosted.Egg whites defrost just fine with nothing 
added.Just make sure you defrost them in the refrigerator, since high 
protein foods become contaminated easily.I always use more egg yolks than 
egg whites, so I make an angel food cake occasionally.


Roberta Bromley

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