jmcquown wrote:

> I like that suggestion! Would have to be a very large (or several
> small) frittas, though Can you freeze frittatas? I can't think
> of any reason why not but I haven't tried it.

IMHO it should freeze well, there's not too much texture in a frittata.
And yes, it has to be of a certain size, usually 6 eggs or more.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Giusi > wrote:

> Your information is dated. The recommendation not to
> eat eggs was because of an error is transcribing results.
> Medical and nutrition science now says eggs are good for you
> including the yolk where all the vitamins and minerals are.
> You don't need to restrict them, just don't fry them all.

See evidence-based medicine link I posted earlier.

For some people, eating lots of eggs (more than one/day)
would start to add measurable risk. It's not a huge
amount of risk but it's statistically significant.

Steve

On Mar 6, 12:57*am, Dan Abel > wrote:
> 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.

Save the shells! They are a great source of ph balance for your
compost heap. Especially if your compost consists of lots of leaves
and coffee grounds<g>

maxine in ri

On Thu, 05 Mar 2009 16:14:07 GMT, brooklyn1 wrote:

> "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?

nope. butt****ing is your obsession, not mine. good luck with that.

blake

On Wed 04 Mar 2009 10:24:23p, Wayne Boatwright told us...

> I'm curious, though, what a large quantity of egg yolks could be used
> in, particularly baked goods.

Following up on own post to eliminate excessive replies...

I want to thank *everyone* for their terrific suggestions. Some, although
great ideas, weren't appropriate for my timing just now, but saved for some
future date, another crop of lemons, and another chocolate angel food cake.
What I did...

I made several jars of lemon curd, a pint of mayo with light olive oil, and a
lemon meringue pie. Lemon curd keeps well, we have been usiing the mayo, and
the lemon meringue pie is all gone. :-)

Thanks again, everybody!

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

In article 0>,
Wayne Boatwright > wrote:

> On Wed 04 Mar 2009 10:24:23p, Wayne Boatwright told us...
>
> > I'm curious, though, what a large quantity of egg yolks could be used
> > in, particularly baked goods.
>
> Following up on own post to eliminate excessive replies...
>
> I want to thank *everyone* for their terrific suggestions. Some, although
> great ideas, weren't appropriate for my timing just now, but saved for some
> future date, another crop of lemons, and another chocolate angel food cake.
> What I did...
>
> I made several jars of lemon curd, a pint of mayo with light olive oil, and a
> lemon meringue pie. Lemon curd keeps well, we have been usiing the mayo, and
> the lemon meringue pie is all gone. :-)
>
> Thanks again, everybody!

Congrats! Glad that it worked for you!

--
Dan Abel
Petaluma, California USA

On Sat 07 Mar 2009 09:54:56p, Dan Abel told us...

> In article 0>,
> Wayne Boatwright > wrote:
>
>> On Wed 04 Mar 2009 10:24:23p, Wayne Boatwright told us...
>>
>> > I'm curious, though, what a large quantity of egg yolks could be used
>> > in, particularly baked goods.
>>
>> Following up on own post to eliminate excessive replies...
>>
>> I want to thank *everyone* for their terrific suggestions. Some,
>> although great ideas, weren't appropriate for my timing just now, but
>> saved for some future date, another crop of lemons, and another
>> chocolate angel food cake. What I did...
>>
>> I made several jars of lemon curd, a pint of mayo with light olive oil,
>> and a lemon meringue pie. Lemon curd keeps well, we have been usiing
>> the mayo, and the lemon meringue pie is all gone. :-)
>>
>> Thanks again, everybody!
>
> Congrats! Glad that it worked for you!
>

Thanks, Dan!

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.