On Mar 28, 11:48*am, enigma > wrote:
> the boy (age 8) thought it would be nice to make cupcakes this
> morning, so we made white cake & put strawberry buttercream frosting
> on them, all from scratch.
> *i had to break 5 eggs to get the 4 egg whites, because one went on
> the counter instead of in my bowl. oops otherwise, everything went
> along nicely. i definately recommend having all ingredients laid out
> before starting, especially when baking with a child.
> *however, due to the 'testing' of freshly baked cupcakes by the boy &
> his father, i had 14 to frost instead of 2 dozen, so i have excess
> frosting, about 1.25 cups. can i freeze strawberry buttercream or
> should i just refrigerate & put it on pancakes for breakfast
> tomorrow?
> *oh, & a recipe that takes 5 yolks would be handy as well.

Cut potatoes into 3/4" cubes. Parboil them, then add to a deep saute
pan with hot peanut oil. Fry until browned. Remove onto paper towel,
then into a bowl.. Put egg yolks into the same pan and baste until
all the white clinging to the yolks is well set. Plop yolks down on
top of potatoes, break them and coat the potatoes with yolky
goodness. Salt and pepper to taste. Mmmm.

You could also add the yolks to tomorrow's pancake batter.

> thanks
> lee

--Bryan