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Old 03-29-2008, 08:45 PM   #11
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Quote:
Originally Posted by virgo152 View Post
ok, I'll just buy an egg.
That brings up an interesting idea (at least to me).... why can't a person buy just one egg? So you go to your deli counter and say, I want one egg, or two eggs... what's the big deal? I'd pay a premium price for an egg if I didn't want the other 11 (or 5).
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Old 03-29-2008, 08:45 PM   #12
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Originally Posted by Maverick2272 View Post
Err.... a dozen? LOL.

Ummmm...at the price of eggs, it might be best to buy by the half dozen.
The price of eggs is out of sight here. This time last year I was paying 49 cents a dozen. Two weeks ago a dozen was $1.89!
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Old 03-29-2008, 08:47 PM   #13
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Only... they don't sell them by the half dozen here! Only 12 or 18.. weird huh?

I like Picanas' idea.. wouldn't that be cool? Of course, if it caught on you would end up paying something like .50 an egg...
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Old 03-29-2008, 08:55 PM   #14
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I'd pay .50 for an egg if I only wanted one. I hate wasting food and having to buy a bunch of something just to get a couple. Then the rest goes bad before I need it again. Thus starts the cycle....
I'd like to be able to buy just a couple celery stalks.
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Old 03-29-2008, 09:03 PM   #15
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egg yolk

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Originally Posted by virgo152 View Post
I use egg beaters and egg whites. If a recipe needs a yolk what do I need to do?
Hi Andrea,

What you need to do is separate the yolk from the egg. For this you need 2 cups/bowls and VERY clean hands. Crack the shell of an egg and holding one hand, with the fingers touching at the top, over a bowl, use the other to open the shell and allow the egg to fall onto the hand suspended over the bowl. The egg white should drip through your fingers and the yolk stay in your hand. Place the yolk in the other bowl or cup. Repeat for as many eggs as necessary.

Quick tip - use the hand with which you normally write to separate the shell because it is more dextrous and flexible. Place your non-writing hand over the bowl to separate the yolk and the white of egg.

Use the egg whites for souffles, chocolate mousse, or meringues or Pavlova.

Hope this helps,
Archiduc
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Old 03-29-2008, 09:23 PM   #16
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...or if all that is too much trouble, try another recipe.
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Old 03-29-2008, 09:30 PM   #17
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I use egg beaters and egg whites. If a recipe needs a yolk what do I need to do?
As far as I know, the egg white is the part which makes a cake, or cupcakes in your situation, rise. The yolk, well I'm not certain what value that may add, so I don't see why you couldn't use egg beaters for your recipe. Maybe Michael could add some insight here.
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Old 03-29-2008, 09:31 PM   #18
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They make egg beater egg whites - if you really don't want to buy eggs buy that.


EDITED TO SAY: - I had egg whites on the brain versus yolks.
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Old 03-29-2008, 09:36 PM   #19
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I was just kinda curious.. where is she getting the egg whites from if not from an egg? I know Elfie just mentioned egg beater egg whites, but Virgo mentioned egg beaters and egg whites...??
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Old 03-29-2008, 09:39 PM   #20
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ooooops - it's the YOLK we're after I need to go watch TV - I'm all cornfused!
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