Summary: If you're an avid cook or baker, you've probably come across a recipe (or two or three) that calls for egg whites, or egg yolks, but not both. This means you'll be challenged with figuring out how to best store the liquid-y leftovers so they don't go to waste. On this week's show, we crack the code on the best way to store leftover whites and yolks, how to use them in various recipes, dispel the myth that egg yolks are unhealthy, and we serve up a new recipe for Raspberry Creme Brulee without even a single drop of cream! For more information, visit the Moms' website and blog at http://www.mealmakeovermoms.com.
