In general, I’m not a fan of recipes that call for the use either only egg yolks or egg whites as it means I’ll be scrambling (no pun intended) to look for some way to use the remaining egg parts. Nonetheless, there are certain things that I do like to eat and make such situation unavoidable, so I’ve coupled some recipes with complementary use of eggs. On days when I make carbonara or lemon curd – calling for egg yolks – this friand recipe comes out to play.

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