Removing the yolk from a boiled egg is a useful way to reduce its cholesterol ... creating a super-smooth emulsion. Better ...

In the Tasting Table test kitchen's new classic Caesar salad recipe, the question of how and whether or not to use raw egg ...

using surfactants from egg yolk to cover the droplets and increase the stability (as any emulsion, mayonnaise is not stable, only metastable); pear jam is obtained by heating pears with sugar and ...

This creamy sauce made from an emulsion of egg yolk is an absolute essential for Eggs Benedict. It also goes beautifully with fresh steamed asparagus or other spring vegetables. Place the top of a ...

Whenever the emulsion starts getting too thick, whisk in some liquid – either citrus juice or water. If done correctly, one egg yolk can make 250 grams (9 oz) of mayonnaise (or actually ...