Do you have another recipe thread using all those leftover egg yolks?? By the way, many brands of pasteurized egg whites in the dairy case say they're not suitable for whipping--is there something in them that prevents whipping? I know that meringue powder takes a lot longer to whip than whites from whole eggs.... You're right, Julia, that the pasteurized whites in the dairy case won't make a meringue, but I haven't had any trouble with the meringue powder; once you whisk it with the water it comes up in the same amount of time as the fresh ones do. As for the egg yolks, if you bake bread you can always add two yolks for each egg any sweet bread recipe calls for. Custards, noodles or spaetzle, pastry cream (be still my heart), creme brulee and pots de creme, are the things I think of first for using up yolks. And flan.... be still MY heart! :) PJH

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