In article >,
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)?

Look up recipes for "Gold cake". They get their yellow color from egg
yolks.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller