Has anyone here purchased frozen egg yolks or egg whites? Sounds like
a convenient thing to have on hand, pasteurized and all, but it's not
clear to me how usable they are on a small scale. I see them
available in large buckets or smaller cartons, but not sure what form
they contain.

Thanks

On Jun 13, 5:19*pm, Greg Esres > wrote:
> Has anyone here purchased frozen egg yolks or egg whites? *Sounds like
> a convenient thing to have on hand, pasteurized and all, but it's not
> clear to me how usable they are on a small scale. *I see them
> available in large buckets or smaller cartons, but not sure what form
> they contain.

I always feel guilty discarding whites. It feels decadent. The Earth
is already overpopulated.
>
> Thanks

--Bryan

Greg Esres wrote:
>
> Has anyone here purchased frozen egg yolks or egg whites?
> Sounds like a convenient thing to have on hand, pasteurized
> and all, but it's not clear to me how usable they are on a
> small scale. I see them available in large buckets or
> smaller cartons, but not sure what form they contain.

Eggs are cheap. Why risk buying the lowest grade of eggs?
A fairly large proportion of eggs (I think about a third,
but I could look it up if anybody cares) are "breaker" eggs.
These are eggs which during processing have cracked shells
or blood spots or something, and are used for liquid egg
products. Mostly used for processed food and institutional
food service. Yuck.

Greg Esres wrote:
> Has anyone here purchased frozen egg yolks or egg whites? Sounds like
> a convenient thing to have on hand, pasteurized and all, but it's not
> clear to me how usable they are on a small scale.

Cook's Illustrated was not impressed.

Serene

Greg Esres wrote:
> Has anyone here purchased frozen egg yolks or egg whites? Sounds like
> a convenient thing to have on hand, pasteurized and all, but it's not
> clear to me how usable they are on a small scale. I see them
> available in large buckets or smaller cartons, but not sure what form
> they contain.

I've never used frozen egg products, but I have, on occasion, used Just
Whites brand powdered egg whites.

I can always find a use for egg whites left over when a recipe calls for
separated eggs, but having to watch cholesterol and fat, I don't have
much use for the left-over yolks when the recipe calls for whites only.

Texas Janet

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Fri, 13 Jun 2008 18:36:57 -0700, Mark Thorson >
wrote:

>Greg Esres wrote:
>>
>> Has anyone here purchased frozen egg yolks or egg whites?
>> Sounds like a convenient thing to have on hand, pasteurized
>> and all, but it's not clear to me how usable they are on a
>> small scale. I see them available in large buckets or
>> smaller cartons, but not sure what form they contain.
>
>Eggs are cheap. Why risk buying the lowest grade of eggs?
>A fairly large proportion of eggs (I think about a third,
>but I could look it up if anybody cares) are "breaker" eggs.
>These are eggs which during processing have cracked shells
>or blood spots or something, and are used for liquid egg
>products. Mostly used for processed food and institutional
>food service. Yuck.

more shoddy work from the chickens. they should be ashamed of
themselves.

your pal,
blake

On Sat 14 Jun 2008 02:54:41p, blake murphy told us...

> On Fri, 13 Jun 2008 18:36:57 -0700, Mark Thorson >
> wrote:
>
>>Greg Esres wrote:
>>>
>>> Has anyone here purchased frozen egg yolks or egg whites?
>>> Sounds like a convenient thing to have on hand, pasteurized
>>> and all, but it's not clear to me how usable they are on a
>>> small scale. I see them available in large buckets or smaller
>>> cartons, but not sure what form they contain.
>>
>>Eggs are cheap. Why risk buying the lowest grade of eggs?
>>A fairly large proportion of eggs (I think about a third, but I could
>>look it up if anybody cares) are "breaker" eggs. These are eggs which
>>during processing have cracked shells or blood spots or something, and
>>are used for liquid egg products. Mostly used for processed food and
>>institutional food service. Yuck.
>
> more shoddy work from the chickens. they should be ashamed of
> themselves.
>
> your pal,
> blake
>

Hey, take it easy on the chickens. How would you like to have to force an
egg or two our of your butt every day, with everyone expecting it to be
perfect?

--
Wayne Boatwright
-------------------------------------------
Saturday, 06(VI)/14(XIV)/08(MMVIII)
-------------------------------------------
Today is: Flag Day
-------------------------------------------
Smile and the world smiles with you.
Frown and you get credit for thinking.
-------------------------------------------

On Sat, 14 Jun 2008 22:11:30 GMT, Wayne Boatwright
> wrote:

>On Sat 14 Jun 2008 02:54:41p, blake murphy told us...
>
>> On Fri, 13 Jun 2008 18:36:57 -0700, Mark Thorson >
>> wrote:
>>
>>>Greg Esres wrote:
>>>>
>>>> Has anyone here purchased frozen egg yolks or egg whites?
>>>> Sounds like a convenient thing to have on hand, pasteurized
>>>> and all, but it's not clear to me how usable they are on a
>>>> small scale. I see them available in large buckets or smaller
>>>> cartons, but not sure what form they contain.
>>>
>>>Eggs are cheap. Why risk buying the lowest grade of eggs?
>>>A fairly large proportion of eggs (I think about a third, but I could
>>>look it up if anybody cares) are "breaker" eggs. These are eggs which
>>>during processing have cracked shells or blood spots or something, and
>>>are used for liquid egg products. Mostly used for processed food and
>>>institutional food service. Yuck.
>>
>> more shoddy work from the chickens. they should be ashamed of
>> themselves.
>>
>> your pal,
>> blake
>>
>
>Hey, take it easy on the chickens. How would you like to have to force an
>egg or two our of your butt every day, with everyone expecting it to be
>perfect?

well, i have the sitting on my butt thing pretty well down, but
producing the eggs would be a problem.

your pal,
blake

On Sun 15 Jun 2008 09:19:27a, blake murphy told us...

> On Sat, 14 Jun 2008 22:11:30 GMT, Wayne Boatwright
> > wrote:
>
>>On Sat 14 Jun 2008 02:54:41p, blake murphy told us...
>>
>>> On Fri, 13 Jun 2008 18:36:57 -0700, Mark Thorson >
>>> wrote:
>>>
>>>>Greg Esres wrote:
>>>>>
>>>>> Has anyone here purchased frozen egg yolks or egg whites?
>>>>> Sounds like a convenient thing to have on hand, pasteurized
>>>>> and all, but it's not clear to me how usable they are on a
>>>>> small scale. I see them available in large buckets or smaller
cartons,
>>>>> but not sure what form they contain.
>>>>
>>>>Eggs are cheap. Why risk buying the lowest grade of eggs?
>>>>A fairly large proportion of eggs (I think about a third, but I could
>>>>look it up if anybody cares) are "breaker" eggs. These are eggs which
>>>>during processing have cracked shells or blood spots or something, and
>>>>are used for liquid egg products. Mostly used for processed food and
>>>>institutional food service. Yuck.
>>>
>>> more shoddy work from the chickens. they should be ashamed of
>>> themselves.
>>>
>>> your pal,
>>> blake
>>>
>>
>>Hey, take it easy on the chickens. How would you like to have to force
an
>>egg or two our of your butt every day, with everyone expecting it to be
>>perfect?
>
> well, i have the sitting on my butt thing pretty well down, but
> producing the eggs would be a problem.
>
> your pal,
> blake
>

Isn't that why we set goals?

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/15(XV)/08(MMVIII)
-------------------------------------------
Today is: Father's Day
-------------------------------------------
Useless Invention: Micro-miniature
personal vibrator.
-------------------------------------------

Bobo wrote:

<<Eggs are cheap. Why risk buying the lowest grade of eggs? >>

I'm not trying to save money. Having the yokes and whites always on
hand would be very useful. I have a hard time keeping eggs in stock.
And I like the fact they're pasteurized, in case I want to make a
mousse or something.

Serene wrote:

<<Cook's Illustrated was not impressed. >>

Do you know what issue they evaluated them?

Thanks

Greg Esres wrote:
> Serene wrote:
>
> <<Cook's Illustrated was not impressed. >>
>
> Do you know what issue they evaluated them?

No, but I'll look and see if it's on their website. Nope, it doesn't
come up in their search, but if I think of it, I'll take a look through
the issues I have read recently and let you know.

Serene

On Sun, 15 Jun 2008 17:02:26 GMT, Wayne Boatwright
> wrote:

>On Sun 15 Jun 2008 09:19:27a, blake murphy told us...
>
>> On Sat, 14 Jun 2008 22:11:30 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Sat 14 Jun 2008 02:54:41p, blake murphy told us...
>>>
>>>>
>>>> more shoddy work from the chickens. they should be ashamed of
>>>> themselves.
>>>>
>>>> your pal,
>>>> blake
>>>>
>>>
>>>Hey, take it easy on the chickens. How would you like to have to force
>an
>>>egg or two our of your butt every day, with everyone expecting it to be
>>>perfect?
>>
>> well, i have the sitting on my butt thing pretty well down, but
>> producing the eggs would be a problem.
>>
>> your pal,
>> blake
>>
>
>Isn't that why we set goals?

in every day, in every way, i am becoming a better egg-layer.

your pal,
henrietta

On Mon 16 Jun 2008 09:53:07a, blake murphy told us...

> On Sun, 15 Jun 2008 17:02:26 GMT, Wayne Boatwright
> > wrote:
>
>>On Sun 15 Jun 2008 09:19:27a, blake murphy told us...
>>
>>> On Sat, 14 Jun 2008 22:11:30 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>On Sat 14 Jun 2008 02:54:41p, blake murphy told us...
>>>>
>>>>>
>>>>> more shoddy work from the chickens. they should be ashamed of
>>>>> themselves.
>>>>>
>>>>> your pal,
>>>>> blake
>>>>>
>>>>
>>>>Hey, take it easy on the chickens. How would you like to have to force
>>>>an egg or two our of your butt every day, with everyone expecting it to
>>>>be perfect?
>>>
>>> well, i have the sitting on my butt thing pretty well down, but
>>> producing the eggs would be a problem.
>>>
>>> your pal,
>>> blake
>>>
>>
>>Isn't that why we set goals?
>
> in every day, in every way, i am becoming a better egg-layer.
>
> your pal,
> henrietta
>

I'm so proud of you!

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/16(XVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Seen on BBSer's tombstone: CONNECT
1953, NO CARRIER 1994
-------------------------------------------

"Bobo Bonobo®" schrieb :

> I always feel guilty discarding whites. It feels decadent. The Earth
> is already overpopulated.
>
Well, I guess I can help you there.

4 egg whites
pinch of salt
250 g powdered sugar
vanilla sugar (or extract) to taste

blueberries or red currants

Preheat oven to 50 deg C.
Put pergament paper on baking sheet.
Beat the egg whites with the pinch of salt until you can cut the mass.
Now whip in powdered sugar and vanilla sugar.
Whip until the sugar has dissolved.
Stir in the berries.
Put the mass in a piping bag (?) and squeeze cookies on the baking sheet.
Dry the mass in the oven until slightly yellow (ca. 1 hour).


Cheers,

Michael Kuettner