this post was submitted on 22 May 2024
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For some recipes you need the yolk while the white is refuse, like sabayon for example. Of course if you have white leftover and don't use it to make merengue, you're insane.
I don't think you get more yolk from doubles, since they are comparatively much smaller. I guess it could be a tad more, but it never felt that way and I've cracked a lot of eggs.
I made frittata
I made a mess.