"Wayne Boatwright" > wrote in message
5.247...
>I have a chocolate angel food cake recipe that calls for ~16 egg whites (2
> cups). When I've made it before I've frozen small portions of egg yolks
> that
> I've used in various ways.
>
> I'm curious, though, what a large quantity of egg yolks could be used in,
> particularly baked goods.
>
>
Dunno about baked goods, but you could make a hell of a lot of hollandaise
sauce with all those yolks! Or mayonnaise.

Jill