Egg whites have long been used in winemaking as a fining agent. In many parts of Europe, the yolks left behind would then be:
A. Given to a local convent
B. Scattered in the vineyard as fertilizer
C. Given to local schools to be used for egg dishes for children
D. Used by the winery for lubricating winemaking equipment
Historically, convents located in wine regions often developed signature desserts and breads based on egg yolks. The nuns would then sell these food items as a source of income for the convent.