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Old 07-04-2010, 08:33 PM   #11
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howdy
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Old 07-05-2010, 04:33 PM   #12
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as per the egg whites/yolks, it depends on what you are making. When baking, recipes should be followed closely as per ingredients... one can change out the flavorings pretty easily, but as for eggs, there is usually a reason why just yolks or just whites.
Freeze the whites and use them later.
(there is a thread somewhere that addresses this)
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