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

  • RoquetteQueen@sh.itjust.works
    4·
    2 days ago

    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.