Sunday, October 17, 2010

Saving Eggs

Save the egg yolks when a recipe calls for using only whites, or vice versa. If you don't plan to use the eggs immediately, pour them into an airtight container and freeze. To prevent the yolks from gelling, add a pinch of salt or a heaping teaspoon of sugar for every four yolks. The day before you use the eggs, place the container on the refrigerator, and allow them to thaw overnight

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