Egg yolks only
bimfitwo Egg yolks only I have been baking a brioche-type sweet roll for quite a few years. This recipe calls for ONLY egg yolks. I have been diligently cracking eggs and freezing the egg whites for some future use. But, I can only freeze so much, and eating the whites gets pretty old after a while. When I used to work at a hotels bakery department, we used to get liquid egg yolks in quart containers. I know that I want to use this type of product, but I need to experiment with one or two batch...
Source: thefreshloaf.com