MSoups
Assistant Cook
There are some recipes I want to try that call for just egg yolks or just egg whites. Can I store either of those parts rather than just dump them? How long would they keep outside the shell?
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