[Sca-cooks] Egg Yolks (OOP, OT)

[Daniel Myers]

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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