Just saying hello.....

[Evelyne]

Am just getting started on this...am not the best with computers....anyway....need to ask a?......:

 

[Evelyne]

not sure why it says that i'm an assistant cook under my name!!! i'm an artist and yoga instructor who happens to love cooking...that's all....e

 

[Wyogal]

those are titles based on the number of posts that you have made. They only refer to that, not what you do in real life.
welcome!

 

[getoutamykitchen]

Welcome to Discuss Cooking Evelyne!

 

[yourstrulyewalani]

Welcome Evelyne!

 

[Evelyne]

Ooppss....had no idea....I,ll be a master chef in no time as i am always asking ???,s.....have another one...if a baking recipe says to use egg yokes only...what will happen to my batter if i leave the egg whites in???

 

[CookLikeJulia]

Welcome Eve! Better you post more answer than ??? so we can also learn from you.

 

[mollyanne]

Hi Evelyn...i think eggwhites will add some fluff to the texture of what you are making and the yolks will make it creamy.

 

[Uncle Bob]

Welcome....Have a great July 4th!!

 

[n2cookin]

Welcome Evelyne! See you around the forum.

 

[babetoo]

howdy

 

[Wyogal]

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)