Is there a substitute for real egg whites when called for in an angel food recipe - it calls for 12 egg whites

You don't have to waste the yolks. Egg yolks need to be stabilized before freezing or the thawed product will be pasty and hard to mix. For best results store the yolks pre-measured according to future use. If the yolks will be used for sweet or dessert recipes, add 1 tablespoon of sugar or honey per pint of yolks. If the yolks will be used for savory recipes add 1 teaspoon of salt per pint of yolks. The stabilized yolks may be dropped, one egg yolk in each section of a ice cube tray and frozen. Remove the egg yolk cubes and store in a freezer style zip-lock bag.





When you're ready to use some, thaw in the refrigerator for about 8 to 10 hours.





You can add them to make hollandaise sauce, creme brulee, omlets, egg yolked based sponge cake, and use them in many other things.





Here's a website with lots of recipes that call for egg yolks:


http://www.gourmetsleuth.com/leftoveregg鈥?/a>


.Is there a substitute for real egg whites when called for in an angel food recipe - it calls for 12 egg whites
Sure, you can use the egg whites in a carton from the store. They are real whites so works fine. But if you do have that many yolks don't waste them. Put them in simmering water to cook and chop to add to tuna salad, mac salad, or sprinkle over a green salad. After all they are the best part of the egg, right?Is there a substitute for real egg whites when called for in an angel food recipe - it calls for 12 egg whites
You can get containers of powdered egg whites, in the baking aisle.......just use as much as you need, and the rest keeps in the pantry. I also have a container of powdered buttermilk to use in recipes:)
Don't think so, unless you buy those refrigerated ';Just whites'; but I think they are more expensive... you could maybe freeze the yolks and use them to put color in custard or for recipes that use just yolks?
You can purchase egg whites in a carton at most grocery stores where you find regular eggs.
Egg beaters, whites only.... or save the yolks to make either egg nogs, custard pudding, egg noodles or a Cesare salad.