On Mar 23, 7:11*am, thekitchen-aide <thekitchen-aide.
> wrote:
> Whenever I make mousse or anything with a lot of egg whites, I always
> feel so bad throwing out all the yolks.
>
> Any good ideas of how to utilize these (besides just making eggs)?
>
> --
> thekitchen-aide

Save em for a hollandaise. A sabayon. Bernaise. You can add yolks
to alfredo sauce. Lots of stuff. Google is your friend.