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?
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
Hazelnut sherry zabaglione Total time: About 15 minutes Servings: 2 4 egg yolks 6 tablespoons sugar, more or less as desired 1/4 cup dry sherry, preferably oloroso 1/4 cup hazelnut liqueur 1. In a large bowl, whisk together the egg yolks and sugar until combined and frothy. Whisk in the sherry and the hazelnut liqueur. 2. Set the bowl over a large pot of simmering water, making sure the bottom of the bowl does not touch the water.
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)
April 25, 1985 |
Question: I froze a big batch of leftover egg whites but now I'm in a quandary as to how many egg whites there are in the jar. I've done this with egg yolks before, and just solved it by simply guessing the amount. What I would like to have in my files is a table of equivalent cup measures for eggs, whole ones as well as whites and yolks. Do you have such a thing?