Quote:
Originally Posted by Islander
I've made spaghetti carbonara, but that uses the whole egg. No problems there. It's the leftover yolks I gotta play with.
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It doesn't have to. I make the whole dish and then break the raw yolks over it while still hot and just before serving. The whites wind up in a meringue on the dessert or something. (Ironically, I commonly find myself with an excess of whites in the course of cooking.)