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From: apt@inmet.UUCP
Newsgroups: net.cooks
Subject: Re: Egg Whites
Message-ID: <57900007@inmet.UUCP>
Date: Fri, 16-Aug-85 12:40:00 EDT
Article-I.D.: inmet.57900007
Posted: Fri Aug 16 12:40:00 1985
Date-Received: Fri, 23-Aug-85 23:55:03 EDT
References: <3478@dartvax.UUCP>
Lines: 16
Nf-ID: #R:dartvax:-347800:inmet:57900007:000:629
Nf-From: inmet!apt    Aug 16 12:40:00 1985




Well, you could make an angel food cake, which is what everybody else did
to end up with all those leftover egg yolks.  Or, you could make something
using meringue, such as plain meringues, or else a meringue cake, etc.
Egg whites keep very well when frozen, but their whipping properties
deteriorate if kept in the fridge for any length of time.  I've frozen
egg whites, and they worked perfectly when I used them.

			-=:| Alan Taylor |:=-

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