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.
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?
I love corn fritters! And big batches are necessary, eggs don’t come in halves or quarters.
I used 3 eggs in this batch! 22 fritters in total.
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.
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?
Lemon curd. Really rich custard. Quiche. Mayonnaise and/or bearnaise (which I like better). Will look for this tome on the interwebs.
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Thanks! I notice one of the authors is Jacques Pepin, who is one of my culinary heroes.