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

[Sue Clemenger]

There's a recipe in the Anon. Andalusian Cookbook for what I call a
"Tajine with Cheese," which has whole eggyolks buried in it.  I figured
it probably meant cooked ones, although it doesn't actually specify,
because the raw ones would tend to break.  You could trying
simmering/poaching your leftover yolks until they're firm, and then
using them in that recipe.....
--maire

"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!