I selected these two recipes to post together because one needed only egg whites and the other only the yolks. Even though during the warmer months our chickens lay an abundance of eggs, come winter-time and shorter days, we start getting a fraction of eggs. Because of this, I really hate tossing a part of the egg.
The Snowballs use the whites of the eggs. This was considered a quick bread in The Good Housekeeping Woman’s Home Cook Book 1909; however, it wasn’t very bread-y. The texture was more like a cake, but it isn’t overly sweet.
To use the remaining yolks, I made Shrimp Newburg. This was a quick and easy dish to pull together, and it was well-received by the family. Added bonus, the Snowballs make an excellent way to soak up any of the cream sauce that is left behind.
