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. :(
Am I the fool for just going to the store and buying a carton of egg whites for this? I suppose it’s possible the yolks got wasted anyway for the egg whites I bought in a carton.
At a commercial level I can’t imagine they’d go to waste.