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From: nemo@rochester.UUCP (Wolfe)
Newsgroups: net.cooks
Subject: Re: egg recipes wanted (yolks)
Message-ID: <9569@rochester.UUCP>
Date: Fri, 10-May-85 11:58:05 EDT
Article-I.D.: rocheste.9569
Posted: Fri May 10 11:58:05 1985
Date-Received: Mon, 10-Jun-85 05:46:53 EDT
References: <5798@duke.UUCP> <673@mtuxo.UUCP> <10543@brl-tgr.ARPA>
Organization: U. of Rochester, CS Dept.
Lines: 20

> To any of you out there who make cakes from scratch, and have used
> the proverbial dozen egg whites to make an angel food cake:
> 
> What do you do with the yolks?
> 
> Regards,
> Will Martin

Hollendaise (sp?) sauce is a delicious way to use up several (eggs 
Benedict!).  You can also use a couple to enrich white sauces (but
be sure not to get it too hot else it will curdle).  Some soups 
also call for eggs, and will well tolerate omission of the whites.
Nemo
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