Do you avoid recipes calling for either egg whites or egg yolks?

eridani

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Wed Oct-15-08 06:32 PM
Original message

Do you avoid recipes calling for either egg whites or egg yolks?

I have, so far. The very thought of saving one or the other and never getting around to using it later drives me nuts. Are there any matching dishes that you do in order to use both the yolkd and whites in the same meal, or within a day or so?

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hippywife

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Wed Oct-15-08 07:33 PM
Response to Original message

1. I do sometimes.

I'm always afraid I won't use one or the other but I keep reminding myself that at the very least, I can scramble them for breakfast.

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Warpy

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Wed Oct-15-08 10:10 PM
Response to Original message

2. Yolks, yes

I have powdered whole eggs and powdered egg whites I use in recipes for them. They work quite well. I've even reconstituted the whole eggs for use in egg foo yung and they weren't terrible.

I have never seen powdered egg yolk. I either substitute whole egg when I can--with a little lecithin--or just skip it.

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TreasonousBastard

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Thu Oct-16-08 12:26 AM
Response to Original message

3. No. I rarely come across that problem when...

just cooking for myself, but if I'm involved in some feast or other and a recipe calls for yolks, I'll make something like a mousse or meringue that uses the whites. Or, If I use the whites, I'll make a pound cake with the yolks and probably "tres leches" it.

Nothing need go to waste when a hungry mob is expected.

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wildflower

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Thu Oct-16-08 02:03 PM
Response to Original message

4. Definitely

Especially when it involves beating egg whites. As a result, I never make meringues, though I'd like to. I would use those liquid egg whites in the cartons, but I believe they can't be used for meringues; not sure why.

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