In article 7>,
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.

There were lots of good suggestions given in this thread, if they fit
into your diet.

But I guess it's time for my annual rfc egg yolk lectu

There are three parts to a fresh egg:

1. shell
2. white
3. yolk

There are all sorts of uses for the shell, and it's high in calcium. I
don't remember any of them, though. 99.999% of them go straight into
the trash, and nobody gives it a second thought.

The whites have the protein. They have many uses in cooking.

The yolk is high in fat, especially saturated fat. They also have the
cholesterol. This makes them high in calories. Frankly, most people
are often better off reducing their consumption of egg yolks, even
though they taste wonderful. Unlike shells, though, people won't let go
of them. If you have a use for them, fine, otherwise, if you need egg
whites, the yolk should go right in the trash with the shells.

If you buy a steak with a bone, and the butcher doesn't do a good job of
trimming the fat, do you feel obligated to eat all the fat, and save the
bone for stock, because you paid US$10.00 a pound for them? Probably
not.

--
Dan Abel
Petaluma, California USA