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Article: Flirting With Egg Yolks // Flavor Flows With Frugal Use of Fat
- Article from:
- Chicago Sun-Times
- Article date:
- May 10, 1995
- Author:
CopyrightCopyright 1995 Chicago Sun-Times. (Hide copyright information)
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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 ...