{"id":1197,"date":"2013-04-11T22:58:03","date_gmt":"2013-04-11T20:58:03","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=1197"},"modified":"2013-04-11T22:59:12","modified_gmt":"2013-04-11T20:59:12","slug":"recipes-with-egg-yolks-or-egg-whites","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/uncategorized\/recipes-with-egg-yolks-or-egg-whites","title":{"rendered":"Recipes with egg yolks or egg whites"},"content":{"rendered":"<p>Sometimes you make a pastry cream with <strong>egg yolks. What to do with the remaining egg whites<\/strong>?<\/p>\n<p><a href=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Basic-genoise-Step-01.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1004\" alt=\"Basic genoise - Step 01\" src=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Basic-genoise-Step-01.jpg\" width=\"800\" height=\"533\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Basic-genoise-Step-01.jpg 800w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Basic-genoise-Step-01-300x199.jpg 300w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p>Or the opposite, when you make, say, macarons with egg whites, you&#8217;ve got a bunch of egg yolks that only last a couple of days.<\/p>\n<p>I must admit that in these cases I am puzzled every time and I have to think hard to <strong>find a recipe to use my egg leftovers<\/strong>.<\/p>\n<p>To facilitate this task, voil\u00e0, I created two <strong>special tags<\/strong> for all the recipes I post: &#8220;<strong><a href=\"http:\/\/www.roadtopastry.com\/blog\/tag\/egg-yolks\">Egg yolks<\/a><\/strong>&#8221; and &#8220;<strong><a href=\"http:\/\/www.roadtopastry.com\/blog\/tag\/egg-whites\">Egg whites<\/a><\/strong>&#8221; to easily find the recipes that call for the former or the latter! <em>You&#8217;re welcome!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sometimes you make a pastry cream with egg yolks. What to do with the remaining egg whites? Or the opposite, when you make, say, macarons with egg whites, you&#8217;ve got a bunch of egg yolks that only last a couple of days. I must admit that in these cases I am puzzled every time and<\/p>\n","protected":false},"author":1,"featured_media":1004,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/1197","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=1197"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/1197\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media\/1004"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=1197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=1197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=1197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}