"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 03-09-2016, 01:42 PM   #11
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,046
Quote:
Originally Posted by rodentraiser View Post
That's good to know. I wanted to make a custard once that called for 9 egg yolks and I had no idea what I was going to do with 9 egg whites. Actually, I still don't. Especially since the only eggs I like are scrambled.
Make a lemon meringue pie.... mmmmm
__________________

__________________
Rick
RPCookin is offline   Reply With Quote
Old 03-09-2016, 04:59 PM   #12
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,399
I've kept open eggs, a large quantity in refrigerator for almost two weeks, more than once. Not separate whites and yolks.
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 03-09-2016, 05:31 PM   #13
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
Macaroons, meringues e.g. for Eton Mess, bread glaze, frosting for a cake...
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 03-10-2016, 07:24 PM   #14
Sous Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 668
Quote:
Originally Posted by RPCookin View Post
Make a lemon meringue pie.... mmmmm
I like lemon pie as long as it's tart, but I really don't like the meringue. I'm not all that crazy about sweet stuff. I'm more of a potato chip type of person than a candy bar type.

So I guess I could freeze the whites and save them - maybe give them to someone else. I just hate wasting food, is all.
__________________
rodentraiser is offline   Reply With Quote
Old 03-10-2016, 07:41 PM   #15
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
We had a local restaurant years ago that used many, many egg yolks to make Lobster Newburg. The egg whites were used to make cakes, basic white cake, angel food, chiffon etc...

If you have a couple of extra yolks you can usually get away with sneaking them into a recipe in place of one egg, the extra fat in the yolk will give you a richer product.
__________________
Aunt Bea is offline   Reply With Quote
Old 03-11-2016, 07:05 PM   #16
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,321
Frozen eggs keep for 1 year.
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Reply

Tags
egg, eggs, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:27 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.