January 25, 1988 |
Cholesterol-free egg yolks may be as common as decaffeinated coffee within the next few years if research under way at the University of Wisconsin pans out as anticipated. "We now can take 90% to 95% of the cholesterol out of beef tallow and milk fat," Robert L. Bradley, a UW professor of food science said in an interview before sharing his findings with members of the American Farm Bureau Federation meeting here earlier this month.
November 19, 1997 |
Raw egg yolks have been treasured by cooks for centuries because of the way they thicken sauces. Over the last several years, though, it has become clear that for some people, they are no longer safe because of the risk of salmonella. You can't live with 'em; you can't make mayonnaise without 'em. Or can you?
May 12, 2011
Butterscotch pot de crème Total time: 1 hour, plus cooling time Servings: 10 Note: Adapted from Travis Lett of Gjelina. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 9 egg yolks 3/4 cup (1½ sticks) plus 6 tablespoons butter, divided 1 1/2 cups packed brown sugar 1/2 tablespoon salt 1/2 vanilla bean 4 1/2 cups heavy cream, divided 2 cups granulated sugar 1/2 cup water 1 cup crème fraîche Flaky sea salt (such as Maldon)
November 24, 2011
Total time: 25 minutes, plus overnight soaking time for the mustard Servings: This makes about 1¾ cups mustard. 2 tablespoons (¾ ounce) brown mustard seeds About ¾ cup (2½ ounces) mustard powder 1 cups verjus or Champagne vinegar 1 1/2 teaspoons kosher salt 1/3 cup honey 2 eggs 2 egg yolks 1/4 cup plus 2 tablespoons chopped fresh fines herbs (a mixture of parsley, chives, tarragon and chervil) 1. Soak the mustard seeds: Place the mustard seeds and powder in a medium glass or ceramic bowl along with the verjuice.
August 14, 2012 |
Just as you were ready to tuck into a nice three-egg omelet again, comforted by the reassuring news that eggs are not so bad for you, here comes a study warning that for those over 40, the number of egg yolks consumed per week accelerates the thickening of arteries almost as severely as does cigarette smoking. Server, can you make that an egg-white omelet instead, please? The study, published Tuesday in the journal Atherosclerosis , measured the carotid wall thickness -- a key indicator of heart disease risk -- of 1,231 patients referred to a vascular prevention clinic, and asked each to detail a wide range of their health habits, from smoking and exercise to their consumption of egg yolks.
November 4, 2010
Zabaglione Total time: 15 minutes Note: For a more traditional zabaglione, increase the Marsala wine and decrease the white wine, keeping the total amount of wine at one-half cup. Servings: 2 4 egg yolks 6 tablespoons sugar, more or less as desired 1/4 cup plus 2 tablespoons dry white wine 2 tablespoons Marsala wine 1. In a large bowl, whisk together the egg yolks and sugar until...