On 3/30/2017 9:10 PM, l not -l wrote:
> On 30-Mar-2017, jmcquown > wrote:
>
>> On 3/29/2017 9:29 AM, KenK wrote:
>>> When you see a recipe requiring one or more egg whites what do you do
>>> wuth
>>> the yolks? I've never seen a recipe using just egg yolks.
>>>
>>> TIA
>>>
>>>
>> People who bother to separate eggs freeze the yolks and have something
>> in mind for later use. (Custards and such.) If all you need is a
>> couple of egg whites you might do well to look for Egg Beaters or one of
>> those type products. No yolks there, even though they're tinted yellow.
>> They come in small cartons so you can measure out whatever would equal
>> the white of an egg or two. Just a thought, since I never cook anything
>> which only requires egg whites.
>>
>> Jill
> Egg white products, such as Just Whites and Eggbeaters Whites are
> pasteurized and don't work well in some applications. I don't recall which
> uses are good and which aren't; but, it was a topic on America's Test
> Kitchen a while back.
>
I did say I never cook anything which only require egg whites. Ken
didn't specify what kind of recipe he's looking at which calls for
whites sans yolks. I suggested custard for leftover egg yolks purely
based on posts I've read from years past. I also never a need only for
egg yolks. Sorry, never have made custard of any kind.

Jill