Can I use egg yolks for all or part of whole eggs in strata?
I had some success making filo pastry for apple strudel with a mixture consisting of flour, olive oil, lemon juice and white vinegar. The result was actually qu
I really don't get it. Yolk must coagulate at 83 °C (181 °F), so why doesn't any recipe tell to simply put it into a water bath on a stove? Or are there
When I make a sunny side egg, I notice that the yolk can be sunny side up and ready to eat, yet sometimes there is what seems to be a "ring" of egg white around
I regularly purchase fresh chicken eggs from a small farm located inside Richmond, Virginia city limits, about three miles from the outdoor market where they a
I'm thinking about making a sauce for burgers. Requirements are the following: Tastes of concentrated egg yolk - for me perfection is the tast