FoodBanter.com - View Single Post

Doris Night

On Sat, 25 Jan 2014 13:06:20 -0400, wrote:

>On Sat, 25 Jan 2014 09:01:29 -0800, sf > wrote:
>>>
>>> I have to make a wedding cake in a couple of months and was thinking
>>> it could be useful for the icing but OTOH have started saving egg
>>> whites in the freezer
>>
>>How are you using up all those yolks? I don't have m/any recipes that
>>call for just one or the other and avoid such things when I stumble
>>across them.
>
>Many times cheesecake recipes call for extra yolks and as someone else
>said, you can't beat scrambled eggs with extra yolks, also omelets.
>
>I know there is something I often make that requires extra yolks but
>am having a seniors moment and can't recall what it is. I just know
>the whites in the freezer add up nicely, because I use Delia Smiths no
>fail recipe, whether for pavlova or individual meringues, I always
>freeze them in packs of three.
>
>Dammit - it's like an ear worm now - trying to think of the recipe!

When I make homemade vanilla pudding I use just the yolks.

Doris