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Janet

In article >,
says...
>
> On 2017-03-29 6:20 PM, graham wrote:
>
> >> Ditto - if I am going to have scrambled eggs I deliberately remove
> >> one/two egg whites for another occasion. The egg whites freeze very
> >> well until you need them, but I didn't find yolks would freeze.
> >>
> > I buy whites in a carton when I'm making meringues or macarons. I tried
> > freezing the leftover but when I tried to use them, I couldn't get them
> > to whip up very much.
>
>
> My wife had allergy tests a couple weeks and was told she is allergic to
> egg yolks.

Hm, was there EVER an allergy test that came back "ALL CLEAR"?

If she's allergic to egg, watch out for vaccines that contain it.

She started making egg white omelets. I objected to her
> throwing out half the egg(s) or giving them to the dog. I suggested
> that she pay the Eggbeater stuff. She tried them and they were okay, but
> they cost almost as much as whole eggs. Now the dog is getting lots of
> egg yolks.

Very good for dogs; ours always gets two or three raw eggs a week,
cracked onto his dinner.

When we kept chickens, the dogs always got any cracked eggs or soft-
shells. At peak laying periods we had so many the kids and dogs would be
eating good eggs every day, and I also used to beat up and freeze whole
eggs. They are fine to defrost and cook with but use them up in a month
or two; IME beaten yolk+white freezer life is not very long.

Janet UK