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I recently bought a carton of eggs and was delighted when I cracked open the first egg to find two yolks. Delight turned into confusion when I was 4 eggs and 8 yolks into my carton. Since the recipe (Nigella's Spruced Up Vanilla Cake from Christmas, p198) calls for 6 eggs, I was unsure how to continue. I ended up including two more egg whites. Is there a recommended way for dealing with double-yolked eggs in baking? Or should they just be treated as regular eggs? After all, their weights are the same.
Posted by manwithafork. Answered on 1st Nov 2011 at 12.00Read The Answer
I am making chocolate from cocoa powder to decorate my cake, and the recipe says that I need vegetable shortening for this. iI am not able to find any vegetable shortening in my city, is there any substitute for it?
Posted by chulbulsani. Answered on 31st Oct 2011 at 12.00Read The Answer
I have just bought a big pumpkin for carving on Halloween and I was wondering if I can use the flesh for anything?
Posted by CMS. Answered on 30th Oct 2011 at 12.00Read The Answer