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Old 03-29-2008, 10:01 PM   #21
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Yes, its the yolk! I want to be able to add a yolk without having to buy the egg. I guess that's impossible!I guess I should buy eggs. I can have an hard boiled egg for a snack and bake with the rest.
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Old 03-29-2008, 10:23 PM   #22
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virgo, if you lived closer, i'd tell you to take one of mine. When i need the whites, i put the yolks in an ice tray in the freezer for a rainy day....i've got a little over a dozen. DH keeps threatening to make me fudge, but nothing yet.
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Old 03-29-2008, 10:30 PM   #23
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Originally Posted by Katie E View Post
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!
they're closer too, and well over, 3 bucks a dozen here depending on where you shop....
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Old 03-29-2008, 10:31 PM   #24
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virgo, if you lived closer, i'd tell you to take one of mine. When i need the whites, i put the yolks in an ice tray in the freezer for a rainy day....i've got a little over a dozen. DH keeps threatening to make me fudge, but nothing yet.
maybe i will...maybe I won't. Maybe I'll make a nice custard, or more cheesecake...
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Old 03-30-2008, 12:21 AM   #25
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eggs!

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Originally Posted by virgo152 View Post
Yes, its the yolk! I want to be able to add a yolk without having to buy the egg. I guess that's impossible!I guess I should buy eggs. I can have an hard boiled egg for a snack and bake with the rest.
Virgo,

You jest - you`re trying to write a sit-com for the yolkless audience!

Basic: PHYSICAL AND CHEMISTRY OF FOOD - MODULE 1001

EGGS - consist of shell (outer surface), principally calcium carbonate, relatively hard given the hen expresses it out of her body! Internally, eggs contains a yolk and albumen (white). The yolk is attached by the chalaze ( a "WHITE THREAD") which on separating the yolk from the white and necessitates the straining of any custard or product using egg yolks. Or do you think I`m yolking/joking!!!!!!!!!!!!!!

Joked (yolked) enough?

Buy the eggs - use the yolks as you will and let us tell you how to make THE most fantastic desserts with the whites.

Hope this helps,
Archiduc
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Old 03-30-2008, 12:40 AM   #26
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Egg yolks do three things in a cake. First, they emulsify, or bind the fats in the batter so that they don't seperate out. Second, they do contain some fats of their own, thereby increasing the moisture of the cake. Finally, egg yolks add a flavor richness to the cake.

Lecithin is available in most food stores and can be used as a substitute for egg yolk. It is often used comercially in baking to elliminate eggs from recipes. It is, however, tasteless. It will improve the texture, but not the flavor of the cake.

Another trick is to eliminate the egg altogether and substitute mayonaise in its place. Believe it or not, Hellmen's (also calle Best Foods) mayonaise is great in yellow and especially chocolate cake batters. There are a host of mayo-cake recipes on the internet, and many in DC if you want to search.

In summary, lecithin and mayonaise can be used as a substitution for egg yolks in cake batters. Oh, and one more thing, lecitin helps reduce the bad cholesterol and increase the good cholesterol.

For more information, here's a link to look at: Lecithin: An Egg Yolk Substitute

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Old 03-30-2008, 12:45 AM   #27
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I use egg beaters and egg whites. If a recipe needs a yolk what do I need to do?
Grab 1 or 2 quarters (25 or 50 cents) and go next door to your neighbor's place - tell them your situation and ask them if they will sell you an egg. They will probably look at you funny - but will probably sell you a single egg, especially if you offer them 50-cents.
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Old 03-30-2008, 02:17 AM   #28
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they're closer too, and well over, 3 bucks a dozen here depending on where you shop....
A$6.09 for a dozen 50g free range eggs... and I think they were on special. Think those chooks eat better than I do!!!
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Old 03-30-2008, 11:41 AM   #29
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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...
go in with a neighbor, or make a deal with one to purchase one egg -- or however many the specific recipe calls for.

FWIW, I purchase my eggs from a farmer at the Greenmarket, and the price recently went up from $3 to $3.50 per dozen for hens eggs. Other farmers at the market charge as much as $5 per half dozen but I really like Quattro's eggs. I know how fresh they are, and how their chickens are raised.
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Old 03-31-2008, 02:17 PM   #30
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lol Bilby. Free range eggs. heh heh heh.. I can just see wide open fields with no fences and the wonderful free range eggs running wild and free on the range while grisly old cowboys wrangle them up. Sorry. I don't buy the whole free range thing. Therre's gotta be a fence somewhere, and regardless of whether you are caged or allowed to run around in the grass, you are still a chicken-slave with the "Man" stealing your eggs.

I like ChefJune's idea. Go bug a nieghbor for an egg, just proise to share the end result with them. My frieds have showed up at my house before bearing flour and eggs and begging me to make cookies for them.
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