Welcome to the Melbourne Community Daily Discussion Thread.
3 points
I love corn fritters! And big batches are necessary, eggs don’t come in halves or quarters.
3 points
1 point
I forgot to add to my other comment - powdered eggs are a thing. They are perfect for when you want to make something like fritters or pancakes in amounts smaller than one egg worth.
1 point
I know they exist but have never used them. I do have a fabulous 70s cook book called the Other Half of the Egg. It’s set up for just whites or yolks, and how many. Like ok, I baked a pav, what can I do with 6 yolks?
3 points
Lemon curd. Really rich custard. Quiche. Mayonnaise and/or bearnaise (which I like better). Will look for this tome on the interwebs.
