[Sca-cooks] Egg Yolks (OOP, OT)
Sue Clemenger
mooncat at in-tch.com
Thu Oct 24 18:08:20 PDT 2002
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!
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