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Old 07-29-2010, 03:56 AM   #31
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i love egg yolk!
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Old 07-29-2010, 03:10 PM   #32
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Mr_Dove, I had exactly the opposite problem. When I had the restaurant I would make a dessert called "Tiramisú" a type of Italian cheese cake that uses only egg yolks. This dessert may not be the best choice for children because it contains rum, but it can be kept frozen for future formal dinners. If you like, I will send you the recipe.
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Old 07-30-2010, 07:32 PM   #33
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To make it more appealing for the kids, just add an envelope of (soaked) unflavored gelatin to this recipe:
VANILLA SAUCE

(Pastry cream)
3 egg yolks
3 TBS sugar
3 TBS flour
2 cups milk (hot)
1 tsp vanilla


Beat egg yolks with sugar until creamy, in a small saucepan that can take direct heat. Slowly beat in flour.
Bring the saucepan on to a medium flame. Add milk, and vanilla. Reduce heat to simmer, and cook until thick whisking constantly, for about 10 minutes. Let it cool, stirring occasionally. Keep refrigerated.
Pastry cream is to desserts what béchamel is to food, a binding agent.
Makes 2 cups
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Old 07-30-2010, 07:48 PM   #34
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Quote:
Originally Posted by bethzaring View Post
....dietary cholesterol has no bearing on human blood serum cholesetrol levels..

This.
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Old 07-30-2010, 08:41 PM   #35
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In my humble and politically incorrect opinion, only in America and a few other spoiled countries, would people be talking about throwing away egg yolks.
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Old 07-31-2010, 05:43 PM   #36
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Me too, I'd rather eat the yolks that the whites.
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Old 08-15-2010, 04:54 PM   #37
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If you separate the white and yolk of the egg, you get an isolated protein. Any time you separate the white and the yolk of an egg, you get an isolated protein. Any time you separate protein from fat you're left with an incomplete food. When you swallow an egg white, it goes into your stomach and your stomach says, "Hey, where's the fat?" The white, which is protein, has no vehicle for conversion, so it's converted to sugar.
You cannot digest protein without fat..

Mother Nature is the first chemist in the world
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Old 08-15-2010, 07:22 PM   #38
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You are absolutely correct, Detroit. I feel a wrench when I see people trying to down an "omelet" made out of egg whites as per some kind of Zone Diet. It is not satisfying.
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Old 08-15-2010, 07:23 PM   #39
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Oops sorry, I misread egg whites.

No, we never throw out egg yolks. Unless the eggs are stale. Egg whites we always make into meringues.
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Old 08-15-2010, 07:36 PM   #40
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When I am trying to cut the fat, rather than throw the yolks away, I buy egg-beaters or similar .... I have a very hard time throwing away perfectly good food. So if scrambling, making an omelet, etc, I use frozen egg beaters. When I get a taste for a full egg, I buy a half dozen. There are only the two of us, so the frozen are more practical for us as well. I know the whole eggs are cheaper, but not if you're throwing away half of them. If you bake, there are lots of good ideas here, but I don't.
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