Scrambled eggs made with just yolks.

Who knew?

Eh? That’s custard.

No, it definitely wasn’t custard.

Was it nice?

It was minging, hence the thread title.

What’s the purpose of only using half of each egg…?

meringue for dessert?

Why mingling? Too rich?

Too rich and texture all wrong. The missus had used the whites in royal icing so I thought I’d scramble the yolks rather than waste them. It just surprised me how different it was.

I discovered that very same mistake after using 8 egg whites to make a chocolate mousse. You live and learn.

But why would you try?

Yolks mean custard.

You can rescue it by mixing whole egg in, 2 eggs and 2 yolks makes a lovely rich omelette.

On the other hand, my wife on some diet fad tried egg white omelette on me once. That is utterly pointless, as I had to smother it in grated cheese to make it edible which defeated the point.

But why would you try?

Because I’m a crazy guy that plays fast and loose and cares not a jot for established culinary norms.

On the other hand, my wife on some diet fad tried egg white omelette on me once.

Was this not famously Gwyneth Paltrow and other Hollywood stick things diet?

Might well have been. Disgusting.

extra yolks make great scrambled eggs or omelettes

Spare yolks = custard base for homemade ice cream!
Spare whites = Amaretti biscuits

Creme brûlée for breakfast, as all breakfasts should involve a blow torch