Lots of eggs, lots of butter
Here’s two dairy questions I thought of recently:
1: I’m looking at some recipes I was given from someone whose father ran a bakery for many years. A lot of the recipes call for eggs by the quart. That’s a lot of egg breaking to do. Is there some alternative way to generate a large volume of eggs for baking – powdered eggs reconstituted, or similar
2: I noticed I keep buying more and more butter to bake with. (several pounds, every trip to the store) I’d like to get something better than the stuff on the supermarket shelf, but the specialty butters cost 3x as much, from what I’ve seen, and buying it in bulk doesn’t help the price much. How do you get butter – assuming you use it as fast as I do?
Source: Fresh Loaf