[Sca-cooks] Egg Yolks (OOP, OT)
Daniel Myers
doc at medievalcookery.com
Thu Oct 24 08:45:29 PDT 2002
On Thursday, October 24, 2002, at 11:13 AM, Barbara G. Dodge wrote:
> I will be trying a recipe for an angel food cake. The recipe calls
> for 12
> egg whites. Does anyone have any suggestions on use and /or storage
> for the
> yolks. I don't know how quickly I can use up that many!
Hollandaise sauce!
Let's see, that's 4 batches of sauce...
There's tonight's dinner served over steamed asparagus, tomorrow's
breakfast on eggs benedict ... and then you do it all again.
Barring that, I suppose you could try freezing them.
- Doc
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Edouard Halidai (Daniel Myers)
http://www.medievalcookery.com/
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