Can someon explain why we waste 4 egg whites in a coconut - pecan frosting for a German Sweet Chocolate cake instead of using 2 whole eggs?
Does the egg yolks give a flavor, consistency, color that whole eggs would detract from? I hate to experiment because the loss could be expensive.
Does the egg yolks give a flavor, consistency, color that whole eggs would detract from? I hate to experiment because the loss could be expensive.