Q: May I ask what you do with the yokes of the dozen eggs? (See recipe below.) Do you save them for something (and what?), or do you just pitch them? --Laura
A: I don't feel bad about pitching them if I can't use them within a day or so. Yolks are a great breeding ground for bacteria and should not be left in the refrigerator long.
Even if you buy eggs only for the whites (low fat omelets, for instance), it's still cheaper to toss the yolks than to buy a carton of Egg Beaters. And undoubtedly less chemical.
But since I do use whites only for other recipes like a low-sugar Pavlova, I found a recipe that limits my waste. It's a sinfully rich yellow cake that uses 6 yolks, adapted from Rose Levy Berenbaum's Cake Bible.
Here's a link to the recipe published online. You can make 4 layers from the dozen leftover yolks.
It freezes beautifully if you want to make the layers now and save them to assemble for an Easter dessert. The buttery crumb is a rich treat after the leanness of Lent.