December 2010
1 post
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The Wondrous Egg
The whipping of eggs is a magical thing that always fascinates me. Whenever I see an egg recipe, I think “how can I whip up the egg components (that is, the white and the yolk) so that I can achieve greater volume?”. Amazingly, the light, aerated qualities of the egg white are not exclusive to the protein component; even yolks can be whipped into a celestially light form. Thus,...