[Sca-cooks] Egg Yolks (OOP, OT)
Phil Troy/ G. Tacitus Adamantius
adamantius.magister at verizon.net
Thu Oct 24 09:26:17 PDT 2002
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
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