I'm getting sick of wasting yolks and cracking eggs for the whites. Do you guys use regular eggs or buy the egg whites and use that?
Is there a difference in taste or texture using the egg whites vs whole egg?
I couldn't imagine using egg whites that I didn't see come out of a fresh egg. I store the yolks for fresh citrus curds, or take them home to the dog.
I know. But I was looking through a book and it said pasturized egg whites could be used to substitute. I was wondering if anyone actually did it
I think I will just have to start freezing my yolks too.