Hi,
I remember that a very good and very dedicated gelato maker in San Diego, now gone, used a vanilla gelato recipe with egg whites instead of egg yokes. It was light and delicious. According to him, the range of Italian ices/gelatos range from sorbetto (without milk), then with milk (like sherbert in the US), milk and egg whites, finally, with all that and whole eggs or egg yolks. As I've just started making ice cream at home, I'm looking for an egg white recipe. If I find one, or a book, I'll let you know. Or, you can let me know.
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If a recipe calls for "2 eggs," it means THE WHOLE EGG. If they want you to use the egg yolk only, it will say, "add the yolk of 2 eggs." If they want you to use the egg whites only, it will say, "separate the eggs and beat in the whites." To 'separate' an egg means to separate the yolk from the whites.
Yes, but not by much.
No, it does not. The egg yolk is just part of the entire egg. There are three parts of the egg. The egg shell, the egg yolk, and the egg whites.
No, the cholesterol is in the yolk.
I would guess the yolk...
Yes, mayonnaise is an emulsion. Egg yolk is a main ingredient of mayonnaise. It is normally made with egg yolk, vinegar, and mustard, well mixed into an emulsion. Read the label on your jar, there could be other ingredients as well.
Egg whites are the clear liquid within an egg. Think of the contents of an egg being of two different substances....the yolk (yellow part) and egg whites (the clear parts).
Egg whites have almost no fat in them. In eggs, literally 100% of the fat comes from the yolk.
You have scrambled eggs.
Only if the planets are in the right alignment.
It is the fat present in the yolk. If the two gets mixed, the whites will not beat up, or if your bowl is greasy, your whites will not beat iether
No, a scrambled egg will not revert to its original condition.