Article: Flirting With Egg Yolks // Flavor Flows With Frugal Use of Fat

You may have banished egg yolks from your life.

Or maybe you cheat with egg whites - usually substituting two whites for a whole egg - in baked goods. And you've switched to the pasteurized, carton stuff for breakfast.

Great. Yolks are the fatty part of the egg that contains cholesterol and saturated fat.

But today Good for You is giving you a recipe that relies on egg yolks. Two of them.

Before you gasp, let me tell you why.

In the following recipe, I use egg yolks as a flavor enhancer. And the careful, considered use of fat for flavor is the way many of us are, or will be, cooking. Just as we selectively use extra-virgin olive oil, or infused or flavored oils and touches of ...

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