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


--
I love a good meal! That's why I don't cook.

On 3/29/2017 6:29 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
>
>

Zabaglione

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
>
>

Make a richer scrambled egg for breakfast the next day.

On 2017-03-29 7:29 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
>
>
There is a recipe for salted chocolate chip cookies in the current issue
of "Bake from scratch" that uses 6 yolks (large).
Graham

http://www.bakefromscratch.com/

On 2017-03-29 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.
>
>

Ice Cream
Mayonnaise
Lemon Curd
Chocolate pudding
Zabaione
extra rich scrambled eggs

On 2017-03-29, KenK > wrote:

> I've never seen a recipe using just egg yolks.

What? You use a powdered version of Hollandaixcse sauce?

Heck, even Epicurious' recipe fer coconut cream pie includes one (1)
lone egg yolk:

<http://www.epicurious.com/recipes/food/views/coconut-cream-pie-107115>

I coulda swore this group was about cooking.

nb

In article >,
says...
>
> 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

custard, mayonnaise, mixed through hot pasta; make lemon curd; add to
scrambled eggs, omelette.

Janet UK

On Wednesday, March 29, 2017 at 9:09:01 AM UTC-5, Ed Pawlowski 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
>
> Make a richer scrambled egg for breakfast the next day.
>
>
That's what I would do with the extra yolk(s), too.

On Wednesday, March 29, 2017 at 11:10:56 AM UTC-10, Gary wrote:
> " wrote:
> >
> > On Wednesday, March 29, 2017 at 9:09:01 AM UTC-5, Ed Pawlowski 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
> > >
> > > Make a richer scrambled egg for breakfast the next day.
> > >
> > >
> > That's what I would do with the extra yolk(s), too.
>
> Me too. Or - use it raw to top a good homemade ramen meal, not the cheap
> bagged stuff. A raw yolk adds a nice richness to your bowl.

I made some tonkotsu ramen the other night at 11:00 for my wife. I used fresh Sun Noodles but I can make a pretty good bowl of noodles with the $.25/bag stuff too.

https://www.amazon.com/photos/share/...7s0ecyfzWTZiXT

On Wed, 29 Mar 2017 12:51:59 -0700 (PDT), "
> wrote:

>On Wednesday, March 29, 2017 at 9:09:01 AM UTC-5, Ed Pawlowski 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
>>
>> Make a richer scrambled egg for breakfast the next day.
>>
>>
>That's what I would do with the extra yolk(s), too.

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.

On 2017-03-29 10:48 AM, l not -l wrote:
> On 29-Mar-2017, Dave Smith > wrote:
>
>> On 2017-03-29 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.
>>>
>>>
>>
>> Ice Cream
>> Mayonnaise
>> Lemon Curd
>> Chocolate pudding
>> Zabaione
>> extra rich scrambled eggs
> Oh, yeah; lemon curd. I haven't made it in years but it, and other flavor
> curds, is a great way to use excess yolks.
>


I am reminded of something that happened some years ago. My wife is very
good at making meringues and makes them frequently. One time she made a
batch that involved some cocoa and slivered almonds. She had a bunch of
yolks leftover. She used them to make chocolate pots de creme, but then
used the pudding as a filling between layers of chocolate almond
meringue to make a sort of torte.

" wrote:
>
> On Wednesday, March 29, 2017 at 9:09:01 AM UTC-5, Ed Pawlowski 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
> >
> > Make a richer scrambled egg for breakfast the next day.
> >
> >
> That's what I would do with the extra yolk(s), too.

Me too. Or - use it raw to top a good homemade ramen meal, not the cheap
bagged stuff. A raw yolk adds a nice richness to your bowl.

On 2017-03-29 3:58 PM, wrote:
> On Wed, 29 Mar 2017 12:51:59 -0700 (PDT), "
> > wrote:
>
>> On Wednesday, March 29, 2017 at 9:09:01 AM UTC-5, Ed Pawlowski 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
>>>
>>> Make a richer scrambled egg for breakfast the next day.
>>>
>>>
>> That's what I would do with the extra yolk(s), too.
>
> 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.

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
>
>
Put em in your pastry.

On Wednesday, March 29, 2017 at 9:29:05 AM UTC-4, 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
>
>
> --
> I love a good meal! That's why I don't cook.

The merange (sp?) on a lemon pie uses only the whites.

On Wed, 29 Mar 2017 16:20:11 -0600, graham > wrote:

>On 2017-03-29 3:58 PM, wrote:
>> On Wed, 29 Mar 2017 12:51:59 -0700 (PDT), "
>> > wrote:
>>
>>> On Wednesday, March 29, 2017 at 9:09:01 AM UTC-5, Ed Pawlowski 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
>>>>
>>>> Make a richer scrambled egg for breakfast the next day.
>>>>
>>>>
>>> That's what I would do with the extra yolk(s), too.
>>
>> 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.

I find I need to give them plenty of time to come up to room
temperature, but they whip up fine, as though they had never been
frozen. Once I was hurried and nuked them in frozen state with the
inverter on and even so, they were fine.

On Wed, 29 Mar 2017 15:32:52 -0700 (PDT), wrote:

>On Wednesday, March 29, 2017 at 9:29:05 AM UTC-4, 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
>>
>>
>> --
>> I love a good meal! That's why I don't cook.
>
>The merange (sp?) on a lemon pie uses only the whites.

I keep them mainly to make meringues, my youngest grandson can eat all
that I can make for him. Xmas and birthday I always add a container
of meringues

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. 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.

On 2017-03-29 6:32 PM, wrote:
> On Wednesday, March 29, 2017 at 9:29:05 AM UTC-4, 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
>>
>>
>> --
>> I love a good meal! That's why I don't cook.
>
> The merange (sp?) on a lemon pie uses only the whites.


The meringue uses only whites. The lemon pie filling uses the yolks. The
meringue topping is a good way to use the whites after the yolks went go
into the filling.

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.
Mayonnaise?
Hollandaise?
Custard?
Creme brulee?
Avgolemono?
....

--
Bob
St Francis would have done better to preach to the cats

In article >,
says...
>
> On Wednesday, March 29, 2017 at 9:29:05 AM UTC-4, 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
> >
> >
> > --
> > I love a good meal! That's why I don't cook.
>
> The merange (sp?) on a lemon pie uses only the whites.

and the lemon filling in lemon meringue, uses the yolks.

Janet UK

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

In article >,
says...
>
> On 2017-03-29 10:48 AM, l not -l wrote:
> > On 29-Mar-2017, Dave Smith > wrote:
> >
> >> On 2017-03-29 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.
> >>>
> >>>
> >>
> >> Ice Cream
> >> Mayonnaise
> >> Lemon Curd
> >> Chocolate pudding
> >> Zabaione
> >> extra rich scrambled eggs
> > Oh, yeah; lemon curd. I haven't made it in years but it, and other flavor
> > curds, is a great way to use excess yolks.
> >
>
>
> I am reminded of something that happened some years ago. My wife is very
> good at making meringues and makes them frequently. One time she made a
> batch that involved some cocoa and slivered almonds. She had a bunch of
> yolks leftover. She used them to make chocolate pots de creme, but then
> used the pudding as a filling between layers of chocolate almond
> meringue to make a sort of torte.

Get thee behind me, satan

Janet UK

On 2017-03-30 7:55 AM, Janet wrote:
> In article >,

>>> I love a good meal! That's why I don't cook.
>>
>> The merange (sp?) on a lemon pie uses only the whites.
>
> and the lemon filling in lemon meringue, uses the yolks.

I generally avoid making things that involve only yolks or only whites
unless I am also making something that will use the other component.
There is no problem with lemon meringue since both parts are being used.
I do have qualms about Galaktobouriko when I make it because the filling
calls for 6 yolks.

Now that my wife, the egg eater in the family, cannot eat the yolks I
can go ahead and make it and she can have egg white omelets. I have to
wonder about those egg white omelets. I have no intention of every
eating one because I always thought the yolk was the good part of the egg.

On 2017-03-30 8:23 AM, Janet wrote:
> In article >,
> says...

>>
>> 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"?

She has had allergy problems since she was a kid and gets tested
regularly. Her allergies keep changing. At least, that is what the
tests show.


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

Vaccines are made with the whites and it is only the yolks that showed a
problem. That was a new one on me because I always thought that egg
allergies were to the whites. I had allergy tests many years ago and
eggs were one the problems I had, but I have never had a problem with
vaccines. In fact, I had a pneumonia vaccine last week and a week before
that I had the shingles vaccine. No reaction to either. She, OTOH, will
not get a flu shot anymore because she got sick the times she did get it.

In article >,
says...
>
> On 2017-03-30 8:23 AM, Janet wrote:
> > In article >,
> > says...
>
> >>
> >> 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"?
>
> She has had allergy problems since she was a kid and gets tested
> regularly. Her allergies keep changing. At least, that is what the
> tests show.
>
>
> > If she's allergic to egg, watch out for vaccines that contain it.
>
> Vaccines are made with the whites and it is only the yolks that showed a
> problem. That was a new one on me because I always thought that egg
> allergies were to the whites. I had allergy tests many years ago and
> eggs were one the problems I had, but I have never had a problem with
> vaccines. In fact, I had a pneumonia vaccine last week and a week before
> that I had the shingles vaccine. No reaction to either. She, OTOH, will
> not get a flu shot anymore because she got sick the times she did get it.

Here, people who can't tolerate vaccines gown in eggs can get an
an egg-free inactivated flu vaccine. Might be worth looking at.

Janet UK

Am Mittwoch, 29. März 2017 15:29:05 UTC+2 schrieb KenK:
> 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.

I don't know if it has been mentioned yet: Lemon curd.

Bye, Sanne.

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.

For me the first thing comes to mind is a smoothie... has to be a
zillion variations but my favorite is pina colada; pineapple juice,
vanilla ice cream, Coco Lopez, and rum... add the egg yolk and blend.

Eggnog is good too... if too eggy simply add more booze.
http://allrecipes.com/recipe/57028/a...y-good-eggnog/

Lemon curd
Most custard recipes

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

On 3/29/2017 5:58 PM, wrote:
> On Wed, 29 Mar 2017 12:51:59 -0700 (PDT), "
> > wrote:
>
>> On Wednesday, March 29, 2017 at 9:09:01 AM UTC-5, Ed Pawlowski 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
>>>
>>> Make a richer scrambled egg for breakfast the next day.
>>>
>>>
>> That's what I would do with the extra yolk(s), too.
>
> 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.
>
Egg yolks will freeze, they just won't be pretty.

Jill

On 2017-03-30 6:29 PM, 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.
>

When I tried to talk my wife into buying egg beaters to avoid wasting so
many yolks I discovered that a container that holds the equivalent of a
dozen eggs costs almost as much as a dozen eggs.

On 3/30/2017 6:47 PM, Dave Smith wrote:
> On 2017-03-30 6:29 PM, 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.
>>
>
> When I tried to talk my wife into buying egg beaters to avoid wasting so
> many yolks I discovered that a container that holds the equivalent of a
> dozen eggs costs almost as much as a dozen eggs.
>
Oh, probably so. Decades ago (when Egg Beaters were fairly new on
the market) a doctor put my mother on a "low cholesterol" diet.* That
was back in the days when some studies about cholesterol thought eggs
and especially eggs with yolks were evil.

* Back then it was the same with pushing butter substitutes. This
doctor recommended Benecol or something like that. To allegedly lower
her cholesterol levels. She bought something that was a butter spread
substitute. Smart Balance. Thing is, she didn't use butter every day.
Neither did my Dad. She was talked into buying some expensive butter
substitute "for her health" by her [then] doctor.

Jill

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

Dave Smith > wrote in news:8WfDA.148743
:

> On 2017-03-30 6:29 PM, 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.
>>
>
> When I tried to talk my wife into buying egg beaters to avoid wasting
so
> many yolks I discovered that a container that holds the equivalent of a
> dozen eggs costs almost as much as a dozen eggs.
>
>
I paid $1.98 this morning for a carton containing 20 egg whites.



--
I love a good meal! That's why I don't cook.

jmcquown > wrote in
news
> 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

I just discovered that. Walmart, for one, has cartons with just egg
whites.

--
I love a good meal! That's why I don't cook.

jmcquown > wrote in
news
> 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

I just bought a book with gluten free recipes. She uses egg whites in a
LOT of recipies!


--
I love a good meal! That's why I don't cook.

On Friday, March 31, 2017 at 10:35:18 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > I made some tonkotsu ramen the other night at 11:00 for my wife. I used fresh Sun Noodles but I can make a pretty good bowl of noodles with the $.25/bag stuff too.
> >
> > https://www.amazon.com/photos/share/...7s0ecyfzWTZiXT
>
> This link didn't work for me a few minutes ago. I'm wondering though -
> did you make your own homemade tonkotsu broth? Sounds like a lot of
> work/time. I've been using the dry noodles out of the cheap bags so far
> but I plan to look in the fresh area for the Sun Noodles. They sound
> good and I know that fresh taste better than dried. Half the time, I
> make my own pasta. Doesn't take long and the taste difference is well
> worth the time.

I did not make the broth. That comes in a packet and it's sort of a gooey paste. That stuff is wonderful and magic. Sun buys it from a Japanese manufacturer. I predict that this type of noodle product will make it big in homes on the mainland. Heck, I think I'll make it for lunch today. I have the miso flavor - we like that better than the tonkotsu.

https://www.youtube.com/watch?v=GxvHlkZr31c

dsi1 wrote:
>
> I made some tonkotsu ramen the other night at 11:00 for my wife. I used fresh Sun Noodles but I can make a pretty good bowl of noodles with the $.25/bag stuff too.
>
> https://www.amazon.com/photos/share/...7s0ecyfzWTZiXT

This link didn't work for me a few minutes ago. I'm wondering though -
did you make your own homemade tonkotsu broth? Sounds like a lot of
work/time. I've been using the dry noodles out of the cheap bags so far
but I plan to look in the fresh area for the Sun Noodles. They sound
good and I know that fresh taste better than dried. Half the time, I
make my own pasta. Doesn't take long and the taste difference is well
worth the time.

On 31 Mar 2017 17:52:16 GMT, KenK > wrote:

>jmcquown > wrote in
>news >
>> 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
>
>I just discovered that. Walmart, for one, has cartons with just egg
>whites.

Buy what professional bakeries use, powdered egg whites:
http://food.honeyville.com/search?w=...20egg%20whites
https://www.walmart.com/ip/Wilton-16...owder/24107813