"Wayne Boatwright" ha scritto nel messaggio
>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.

Creme anglaise, panna cotta, custard, mayonnaise, ice cream....and in
Piemonte they make pasta with just the yolks to make it extra rich.