yolk

Just a few weeks ago Illinoisian Chelsea Curry reported a cardinal the color of an egg yolk at her feeder.

Gradually incorporate about half of the milk mixture, then pour the egg yolk mixture into the pot and whisk to combine.

This works well to cook the egg all of the way through while keeping it soft, but it also causes the yolk to film over, hiding its beautiful glow.

Other websites recommend a similar technique sans ice that produces slightly closer results to what I want, but I’ve found that there’s a small window for perfection where the film doesn’t start to creep up over the yolk.

It is made with several egg yolks and baked one painstaking layer at a time.

Separate egg yolk and whites, add chocolate powder to egg whites and whisk.

Add the eggs, yolk, crème fraîche, and vanilla paste and whisk until smooth.

Pour milk-and-egg yolk mixture into large bowl of flour and whisk.

There, in the windows of a doomed Borders bookstore, egg-yolk yellow signs shout EVERYTHING MUST GO!

Separate an egg and season the yolk with grated long pepper.

The yolk will cook hard, but the longer you boil the egg the softer the white becomes.

Stir into it half a wineglassful of brandy and an egg, the white and yolk beaten to a froth.

The upper side of the egg is dark, the light-colored side being weighted down with a supply of yolk (food).

If the fertilized egg of a hen be broken and carefully examined, on the surface of the yolk will be found a little circular disk.

For a delicate digestion the white only should be given, with salt; it can be easily separated from the yolk.