Food

Yolk or Whites?

After making yet another batch of ice cream (mmm, basil...) I've been opening the refrigerator and finding myself staring at a bowlful of five egg whites. This isn't the first time, either: what with my rekindled interest in homemade ice cream and mass stockpile of eggs, I'm finding myself with more egg whites than I -- or any amount of meringue making -- can handle.

Yet, some others seem to fall into the other camp: they have bunches of yolks sitting in their fridge (admittedly I've had this happen once or twice -- usually when I'm out of cream). Whether for angel food cake, meringues, or what have you, they fall into this category.

Which ones end up chilling in your fridge -- and what tips do you have for finally getting some use out of them?


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