Are Eggs All That They’re Cracked Up to Be? (Culinaire, Apr 2013)


There’s a lot to love about eggs. Eggs are a versatile food – they can be fried, scrambled, boiled, poached, baked and pickled; whipped egg whites add fluffiness to soufflés, meringues and pavlovas, while egg yolks act as emulsifiers in mayo, aioli and other sauces.

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April 25, 2013

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