this post was submitted on 22 May 2024
672 points (98.0% liked)
Funny
6912 readers
128 users here now
General rules:
- Be kind.
- All posts must make an attempt to be funny.
- Obey the general sh.itjust.works instance rules.
- No politics or political figures. There are plenty of other politics communities to choose from.
- Don't post anything grotesque or potentially illegal. Examples include pornography, gore, animal cruelty, inappropriate jokes involving kids, etc.
Exceptions may be made at the discretion of the mods.
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
For some recipes you need the yolk while the white is refuse, like sabayon for example. Of course if you have white leftover and don't use it to make merengue, you're insane.
I made frittata
I made a mess.
I got a rock
And my axe
I don't think you get more yolk from doubles, since they are comparatively much smaller. I guess it could be a tad more, but it never felt that way and I've cracked a lot of eggs.
You would probably get less egg whites which would still be a win as some recipes don't use em so it's less waste but these can't be cheap I imagine. I could just Google it but eeeehhhh.
Or for a cocktail!