You've been cursed by a demon chicken and for the rest of your life you can never eat anything containing egg yolks or never eat anything containing egg whites.
This applies for all eggs, not just chickens
Which do you choose!?
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You've been cursed by a demon chicken and for the rest of your life you can never eat anything containing egg yolks or never eat anything containing egg whites.
This applies for all eggs, not just chickens
Which do you choose!?
Yolks, obviously. Its what baby chickens would be made of, is just the right amount of gooey, and the best tasting part of the egg.
Yolks!
I'd have to go for the whites.
I chose the whites because that's my favorite part of sunny side up. But then I realized I can't eat omelettes and didn't want to play anymore.
I honestly can not decide between the two.
Yolks, because pasta.
Custard & hollandaise sauce...so.... :noidea:Quote:
Originally Posted by escobert
Yolks all da way
Whites. Yolk is used in plenty of recipes, but in terms of eating them, yolk is always too runny and sickly tasting for me.
You're dead to me. :stare:Quote:
Originally Posted by Formalhaut
Yolks.
I'd choose whites... because they're way better than yolks. :smug:
Yolks are the best, sure I am losing meringues and anything made with them but smurf it.
Yolks, they're much more versatile, and yeah. Pasta~!
yolks are where all the taste is
Quote:
Originally Posted by Pheesh
I don't get it.Quote:
Originally Posted by Night Fury
Not all pasta are made from egg yolks, are they? If they are then yolk definitely gets my vote.
Oh bubba...Quote:
Originally Posted by BubbaQuote:
Originally Posted by Pheesh
I don't get it.Quote:
Originally Posted by Night Fury
Not all pasta are made from egg yolks, are they? If they are then yolk definitely gets my vote.
Pasta is essentially egg, egg yolk, oil, and flour :pQuote:
Originally Posted by BubbaQuote:
Originally Posted by Pheesh
I don't get it.Quote:
Originally Posted by Night Fury
Not all pasta are made from egg yolks, are they? If they are then yolk definitely gets my vote.
Also, you'd lose a lot of battered things too. Like fried chicken, because you put yolk onto the meat to help the batter stick right?
I should clarify. As an ingredient, yolk is very versatile and useful. But eating yolk as part of an egg just doesn't appeal to me. It tastes too... runny.
Bu..but! Internet says differently! It says you don't need eggs!Quote:
Originally Posted by Night Fury
Pasta (Italian pronunciation: [ˈpasta]) is a staple food[1] of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.[2] It is also commonly used to refer to the variety of pastadishes. Typically, pasta is a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. It can also be made with flour from other cereals or grains
In my opinion it tastes worse and is more temperamental to make without any egg.Quote:
Originally Posted by BubbaBu..but! Internet says differently! It says you don't need eggs!Quote:
Originally Posted by Night Fury
Pasta (Italian pronunciation: [ˈpasta]) is a staple food[1] of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.[2] It is also commonly used to refer to the variety of pastadishes. Typically, pasta is a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. It can also be made with flour from other cereals or grains
The point is that for me there's nothing you can make with egg whites that makes it worth losing the ability to use egg yolk in your pasta, batter, home made mayo/aioli, custard and hollandaise/bernaise sauce. The only thing I can think of that you make with egg whites are meringues, egg white omelets and mousse. Pass.
I don't like runny yolk either. I hate it, actually. But I like it scrambled egg yolks and whatever. I don't like egg white period, except in certain recipes.Quote:
Originally Posted by Formalhaut
It actually depends what you are gonna do with the pasta dough. Like the cavatelli dough I use is just 00 Flour, ice water, and salt. If you need more elasticity, like for a ravioli, then yeah you'd go with an egg dough. Egg dough would be annoying for cavatelli.Quote:
Originally Posted by PheeshIn my opinion it tastes worse and is more temperamental to make without any egg.Quote:
Originally Posted by BubbaBu..but! Internet says differently! It says you don't need eggs!Quote:
Originally Posted by Night Fury
Pasta (Italian pronunciation: [ˈpasta]) is a staple food[1] of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.[2] It is also commonly used to refer to the variety of pastadishes. Typically, pasta is a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. It can also be made with flour from other cereals or grains
The point is that for me there's nothing you can make with egg whites that makes it worth losing the ability to use egg yolk in your pasta, batter, home made mayo/aioli, custard and hollandaise/bernaise sauce. The only thing I can think of that you make with egg whites are meringues, egg white omelets and mousse. Pass.