Not sure if you noticed, but ice cream custard base requires egg yolks. I have yet to come across an ice cream recipe that calls for just egg whites. A whole egg maybe, but usually just yolks. This leads me to my current predicament: lots of excess egg whites.
Yes, I could just use them for egg-white omelets, but that's not as much fun. {I will probably end up using some but not all for omelets...}
So instead I turned to my dear friend Google to find alternative uses for egg whites. Throughout the week I'll post some of the recipes I found.
Yes, I could just use them for egg-white omelets, but that's not as much fun. {I will probably end up using some but not all for omelets...}
So instead I turned to my dear friend Google to find alternative uses for egg whites. Throughout the week I'll post some of the recipes I found.
No comments:
Post a Comment