Following up on the “Baking in the American South” post, I picked up some Nordic Ware pans today for bundt cakes and pound cakes.

Included was a Angel Food cake recipe requiring 12 egg WHITES.

I have no problem separating, but it seems a waste of a DOZEN egg yolks.

Any ideas on what to put them in?

I guess I could make the egg sauce bottle here, but I’d have to buy a Sou Vide machine. :(

https://youtu.be/KL4PDa6PpLQ

  • FuglyDuck@lemmy.worldEnglish
    4·
    3 months ago

    So… this is why I’m here. This just hit my list of things that I absolutely must try.