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

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Barbara G. Dodge:
>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!

Custard? You can even make a creme anglaise or a sabayon/zabaglione
and serve it with the cake.

Adamantius
--
"No one who cannot rejoice in the discovery of his own mistakes
deserves to be called a scholar."
	-DONALD FOSTER