oh yes ! they were so using egg yolks.
A2. they are still used today. tempera is the name of the technique, and you'll find it in wikipedia.
To cure egg yolks effectively, mix salt and sugar together, then create a bed of the mixture in a container. Make small wells in the mixture and carefully place the egg yolks in them. Cover the yolks with more of the mixture and let them cure in the refrigerator for a few days. Rinse off the mixture before using the cured egg yolks in dishes.
yolks - like egg yolks
Yes! The yolks have nutrition and energy for you.
Using all egg whites can contribute to a drier cake because egg yolks add moisture, richness, and fat, which enhance the cake's texture. Egg whites primarily provide structure and leavening, but without the yolks, the cake may lack the necessary fat for a tender crumb. Additionally, the absence of yolks can lead to a less flavorful cake. Balancing whole eggs or incorporating some yolks can help achieve a moister result.
Actually, a classic white cake is made with egg whites only - no yolks. Using the whole egg allows the yolks to color the cake mix a yellow color.
Nothing, I'm afraid. Egg yolks are very niche in their properties, as such they have no good substitutes.
It is a richer custard if you use just yolks. But you can use more yolks than whites and it will still be yummy.
The chances of finding twin egg yolks in a single egg are rare, occurring in about 1 in every 1,000 eggs.
Egg yolks and oil. Usually a little vinegar or lemon juice is also added for flavor.
7
no
nope