CON DIMEN TS, S AUCES, FIL L ING S & T OPPING S Let no egg go to waste
If you have your own chickens, you may find yourself collecting more eggs than you can possibly whip into a scramble or fold into an omelet. Even if you don’t raise chickens, you’ll likely end up with extra eggs you need to eat before they go bad. This is an opportune time to find other ways to use up your stash. This collection of recipe odds and ends should help. Since some of the recipes call for only whites, and others call for only yolks, you can use extra eggs or frozen leftovers from other recipes to make your own condiments and sauces. Separated eggs last about three days in the refrigerator and six months to a year in the freezer. Mayonnaise, frosting, sweet and savory sauces, and staples like puddings and salad dressings all use eggs. And if you want to have some real fun, try making your own marshmallow crème or sprinkles!
Condiments, Sauces, Fillings & Toppings 251
FreshEggsDaily_7P.indd 251
9/8/21 11:28 AM
