2 3 live&learn&rejoice: Eggs

January 12, 2011


Per Jacques Pepin, the chalazae is that part of the egg yolk that suspends the yolk in the shell.  And, when you crack an egg, don't crack it against a bowl - no, that can cause tiny shell pieces to intrude into whatever it is you are mixing.  Better to crack the egg on a flat surface. Room temperature egg whites produce a greater volume when beaten than egg whites that come straight from the refrigerator.

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