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Old 03-09-2016, 12:42 PM   #11
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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

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Old 03-09-2016, 03:59 PM   #12
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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.
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Old 03-09-2016, 04:31 PM   #13
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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)
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Old 03-10-2016, 06:24 PM   #14
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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.
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Old 03-10-2016, 06:41 PM   #15
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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.
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Old 03-11-2016, 06:05 PM   #16
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Frozen eggs keep for 1 year.

I've got OCD--Obsessive Chicken Disorder!
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