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. :(
could always make some pastry cream to go with the angel food cake.
Oooh… my wife found a pound cake recipe that could be doubled:
Crême Brulée.
Make carbonara with the yolks!
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I’m not sure about where you live but you might be able to buy a carton of only egg whites instead. They don’t work perfectly for every recipe but I’ve had more good experiences with them than not.
Sauce Hollandaise
https://preppykitchen.com/lemon-curd/
wait this one uses an instant pot its easier -> https://myheartbeets.com/instant-pot-lemon-curd/
You don’t need a sous vide machine to do that, especially for something that only needs 30 minutes.
Take a cooler, and fill it with water at the right temp. You can add boiling water or room temp water to adjust up or down. Depending on what you’re cooking, you can aim for a few degrees over to account for the temp of the food dropping the water temp. With 12 yolks, I don’t think it’s necessary. Then just stick your food in and close it up. Depending on how big your food is, how big/good your cooler is, you might want to check the temp a couple times throughout the cook.
Get some aged eggnog started. I just used 36 yolks for my yearly batch.
Its only 5, but here is a carbonara recipe. https://rachaelray.com/blogs/recipes/carbonara-with-saffron-shrimp
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Phd Flan. LOL.
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You may be able to freeze them and use them later although I think egg whites freeze better than yolks. I have some cookie recipes that use just the yolks. I’ll often save up the whites from a cookie recipe in the ice cube tray in the freezer and when I get enough, make angel food cake with it. Was surprised, but frozen egg whites fluff/rise very well in angel food recipes. Cold egg whites can easily be whipped and they don’t need to be at room temperature. They just need to be defrosted You can also use yolks in omelette or crepe recipes.
Am I the fool for just going to the store and buying a carton of egg whites for this? I suppose it’s possible the yolks got wasted anyway for the egg whites I bought in a carton.
At a commercial level I can’t imagine they’d go to waste.
