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LEFTOVER EGG PARTS Occasionally recipes call for only the yolk or the white of the egg. You can make many dishes using the other half of the egg, including:
Whites
Angel Food Cake
Meringue, Italian
Macaroons
Meringue
Sherbet
White Cake
Yolks
Boiled Dressing
Egg pastry
Hollandaise sauce
Mayonnaise
Beyond these recipes, you can add some additional whites or yolks to whole eggs for scrambled eggs or cook either whites or yolks and then chop or sieve them for a garnish. In some recipes, you can replace one whole egg with either two whites or two yolks.
– See Freezing, Storing |
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