In article >,
"Nexis" > wrote:

> "Miche" > wrote in message
> ...
> > So I made my very first pavlova on Christmas day and it was perfect --
> > crispy on the outside and meltingly soft on the inside. Fabulous.
> >
> > And now I have four egg yolks to use up in the next couple of days.
> > What should I do with them?
> >
> > Miche
> >
>
> Custard comes to mind first. Egg wash...are you doing any baking? Hmm...extra
> yolks
> in an omelet? hehe
>
> Zabaglione is another good use, and tasty. Warm the yolks in a double boiler
> with
> about 4 tbsp sugar over low heat, then begin whisking. When it begins to get
> thick,
> start adding Marsala, 4 tbsp, very slowly..a couple drops at a time. Keep
> whisking
> until foamy and thick, light soft whipped cream.
>
> If you don't like or don't have Marsala, you can use a good wine (white) or
> cherry
> brandy, or something of that sort. You can also add cinnamon or grated lemon
> or
> orange rind before adding the liquor/liqueur.
>
> Hope this helps!
>
> kimberly

It does, very much. Thank you.

Miche

--
Electricians do it in three phases