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 --------------------------------------------------- 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 --------------------------------------------------- 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. -- ED C UUCP: ...!{ utzoo,decvax,ihnp4,allegra}!watmath!echrzanowski ARPA: echrzanowski%watmath%waterloo.csnet@csnet-relay.arpa CSNET: echrzanowski%watmath@waterloo.CSNET