"blake murphy" > wrote in message
...
> On Thu, 05 Mar 2009 05:24:23 GMT, Wayne Boatwright wrote:
>
>> 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.
>>
>> Powdered egg whites (Just Whites or similar) does not work well in the
>> angel
>> food cake recipe, and doesn't give nearly as much rise as fresh, so that
>> isn't an option.
>>
>> Ideas?
>
> a **** of a lot of mayonnaise.
>
>
Offering Duh'Weenie your ****in' skinny ass, eh mick?