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Weird things to do with eggs
Drive to Blythe to get the PickYourOwn lemons .......Ummmmmmmmm
PAULETTE and "Two Cats and THE DOUG"

Whereabouts unknown...……...
[Image: a047f4c1b651304c1668402f99d508ea.jpg]
Well here is what I did with my egg whites. The recipes for these (forgotten cookies) all call for turning off the oven and leaving them overnight. Pretty sure that wouldn’t work in the Ovenette, as once the flame is gone, it cools off way quicker than the inside of a standard oven.

So I read a whole bunch about baking different merengue things, chose a temp and time based on that, and went for it. They’re lovely.

This would work in an Omnia and a less than blazing solar oven, too.
Were they tasty?
Well… let’s just say I ate them for snack. And dinner. And dessert. And late night snack. And now they are gone

Ya know that phrase “this is why we can’t have nice things”? Well THIS is why I can’t buy ready to eat treats. If there is something super yummy (and extra sweet or extra fat) just sitting there, I cannot just nibble and walk away and forget it’s there. But I like making stuff, and usually I can give most of it away before I ingest dangerous amounts. But sometimes, bad things happen to good people

If I were a pet, the best I could hope for is to belong to someone who measures daily kibble and doesn’t feed table scraps.

There is one long answer to a short question!
Pffft Rav. Remember you are the size you were in High school and look fabulous. You really don’t have to worry about a tiny slip now and then.

I need to come live with you and eat only what you do.
(03-15-2022, 09:52 PM)Cammalu Wrote: Lots of recipes that will use up those egg whites.

What do you do with the left over egg yolks??
(03-27-2024, 04:35 AM)FresnoBound Wrote:
(03-15-2022, 09:52 PM)Cammalu Wrote: Lots of recipes that will use up those egg whites.

What do you do with the left over egg yolks??

Wow, this is a way late answer…
Hollandaise sauce (for eggs Benedict and other good stuff), in baking recipes that call for whole eggs but can handle some extra fat (like cakes and cookies and quick breads), preserved in salt (becomes a grate-able cheese-like salad topper), or just added to whole eggs for scrambling.

I got busy and forgot about the internet. Hi folks!
[-] The following 1 user says Thank You to Rav for this post:
  • rvpopeye (04-02-2024)
Heavy cream and some whites for my pasta Alfredo parm [Image: 38ef573a856864391d051229ea01a158.jpg]

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