If I bring something over to your house and a piece is missing.... check my husband's tummy. :-)
EGGsaclty how I do it!!!
LOL. I love the word play and your sense of humor!
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Why didn't I think of this? Crazy! This is so much easier. I always hesitate to make custard-based ice cream partly because of the egg-yolk separation procedure (the other reason is because I have too many egg whites sitting in my freezer). Thanks for posting this!
Thanks Didem!Memoria, I use the egg whites for Swiss Meringue Butter Cream, Italian Butter cream, or Rose's Mousseline Buttercream frosting. You could also make Angel food cake or white cakes with them.