echrzanowski@watmath.UUCP (Edward Chrzanowski) (12/10/85)
Tis the holiday season and everyone will be cooking something. What I am
posting is not a recipe but information on what to do with egg (yolks|whites).
First a small chart for egg comparison
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When the recipe You can use...
calls for extra large medium small
1 large egg 1 1 1
2 large eggs 2 2 3
3 large eggs 3 4 4
4 large eggs 3 5 6
5 large eggs 4 6 7
6 large eggs 5 7 8
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What to do with half (1/2) an egg??
EGG YOLKS
-add to scrambled eggs, omelettes.
-stir into white sauce.
-add to cream soups.
-make mayonnaise, hollandaise sauce, custard or custard sauce.
-poach in simmering water until hard-cooked; press through sieve and use as
garnish on soups or salads.
-2 yolks can replace one whole egg when making pancakes, cookies and most cakes.
-egg yolk paint - Mix up yolk and divide it among two or three small dishes
or sections of a foam egg carton. Add food colouring to the yolk to get
desired colours. Use a new paintbrush to paint designs on plain rolled
cookies before baking.
EGG WHITES
-add to scrambled eggs, omelettes.
-glaze crusts of bread and pastries before baking.
-make meringues, souffles, mousses or macaroons.
-whip up the covering for Baked Alaska.
-prepare fruit whips, by folding pureed fruit into stiffly beaten whites.
-add to butter icing, to replace all or part of liquid.
more tips are forthcoming.
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ED C
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