Following up on the “Baking in the American South” post, I picked up some Nordic Ware pans today for bundt cakes and pound cakes.
Included was a Angel Food cake recipe requiring 12 egg WHITES.
I have no problem separating, but it seems a waste of a DOZEN egg yolks.
Any ideas on what to put them in?
I guess I could make the egg sauce bottle here, but I’d have to buy a Sou Vide machine. :(
You may be able to freeze them and use them later although I think egg whites freeze better than yolks. I have some cookie recipes that use just the yolks. I’ll often save up the whites from a cookie recipe in the ice cube tray in the freezer and when I get enough, make angel food cake with it. Was surprised, but frozen egg whites fluff/rise very well in angel food recipes. Cold egg whites can easily be whipped and they don’t need to be at room temperature. They just need to be defrosted You can also use yolks in omelette or crepe recipes.