Egg Whites & Yolks

                                                        The Egg Yolk Caper

      This bit of information stems from the day I decided to try a new recipe. It was for a flourless cake and called for 8 eggs. My son had been here the day before and ate an 8 egg white omelet, so I had 8 egg yolks in the fridge and decided it was a perfect time to try the new recipe. It turned out to be an extremely dense chocolate cake and although very dense, was absolutely delicious. That evening while typing the recipe into the computer, I realized that the cake called for 8 whole eggs, not the 8 yolks I had used. A week or so later, I made the cake as it should have been made and while it was very good, I really liked "My Mistake Chocolate Flourless Cake" better. The "Mistake Cake" lasted for quite awhile. It was so rich, only a very small piece could be eaten at a time. So this is the tale of the yolks and the reason for the following information, just in case I try to use up extra yolks again.

1.  1 egg = 2 yolks + 1 tablespoon cold water

2.  4 eggs = 8 yolks + 4 tablespoons cold water

3.  8 eggs = 4 whole eggs + 8 yolks + 4 tablespoons cold water

4.  8 eggs = 16 yolks + 8 tablespoons cold water

5.  4 egg whites = ½ cup

6.  1 egg white = 1 ounce

7.  1 whole egg = 2 tablespoons egg white + 1 tablespoon egg yolk for a total of  3 tablespoons