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I know they exist but have never used them. I do have a fabulous 70s cook book called the Other Half of the Egg. It’s set up for just whites or yolks, and how many. Like ok, I baked a pav, what can I do with 6 yolks?
I know they exist but have never used them. I do have a fabulous 70s cook book called the Other Half of the Egg. It’s set up for just whites or yolks, and how many. Like ok, I baked a pav, what can I do with 6 yolks?
Lemon curd. Really rich custard. Quiche. Mayonnaise and/or bearnaise (which I like better). Will look for this tome on the interwebs.
0207954186
Thanks! I notice one of the authors is Jacques Pepin, who is one of my culinary heroes.