Washington Post |
Oh, what a few extra egg whites can do for dessert
Washington Post When recipes call for egg whites or egg yolks, but not equal amounts of both, do you know how to freeze the extras for another day? The American Egg Board's Eggcyclopedia says: Add ⅛ teaspoon salt or 1 ½ teaspoons sugar or corn syrup to every 4 egg ... |
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