[Sca-cooks] What to do with 55 egg whites?

[S CLEMENGER]

It all sounds wonderful, and there isn't a thing on there that would 
actually be allowed on my diet, except in such miniscule portions as to make 
it ridiculous....
*sigh*
I actually can't remember the last time I had a good hollandaise....
--Maire, reminding herself how much losing the rest of this weight is 
worth....


----- Original Message ----- 
From: <charding at nwlink.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Saturday, February 07, 2009 10:38 PM
Subject: Re: [Sca-cooks] What to do with 55 egg whites?


> avgolemono (soup thickened with eggs - use more yolks than whole eggs)
> Pasta
> Zabaglione
> Creme Brulee
> Hollandaise
> Custards
> Ice Cream
> Flan
>
> I am getting hungry... It is a good thing the hens have started laying 
> again.
>
> Maeva
> > Speaking of extra egg parts, what about uses for extra yolks? I've been
> > throwing them out....(I'm using a whole egg, and the whites from 2 or 3
> > more, to make omelets and scrambled egg things...)
> > --Maire