Il 23/03/2011 20:46, Paul M. Cook ha scritto:

>> 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)?

> You can make a lovely zabaglione sauce. Very easy and very fast.

A prefect excuse to drink some dry marsala wine
--
Vilco
And the Family Stone
Scartati 'sta banana