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Article: No joke: no yolk // Egg whites make a satisfying omelet
- Article from:
- Chicago Sun-Times
- Article date:
- April 15, 1998
- Author:
CopyrightCopyright 1998 Chicago Sun-Times. (Hide copyright information)
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For many years, my friend Eric worked as an egg cook in a large
restaurant. In his opinion, the world's most skilled cooks handle
eggs and sauces - the delicate foods, he called them. You have to
command a certain light touch to produce a fluffy omelet or a creamy
hollandaise.
When Eric got interested in healthful cooking, some of his
enthusiasm for eggs faded. "High cholesterol, high fat," he'd moan
to me. "How can people eat three a day, knowing that one egg yolk
contributes 213 milligrams of cholesterol to an already overloaded
diet?"
Since egg whites contain no cholesterol or fat, they piqued
Eric's interest. A new challenge: Could he create an equally fluffy
omelet without egg ...