Mon, May-11-20, 06:49
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Forum Moderator
Posts: 25,765
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Plan: Primal/P:E
Stats: 171/145/145
BF:
Progress: 100%
Location: Southern Ontario, Canada
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The Science of Egg Yolks
...and How to Make Them Taste Like Parmesan Cheese
https://www.youtube.com/watch?v=KL4PDa6PpLQ
I knew most of that stuff about egg yolks containing lecithin and acting as an emulsifier, but WHAT - how have I never heard of salt-cured egg yolks before?!
I did notice years ago, while following a more strict 80/15/5 plan, that scrambled egg yolks (no whites) tasted very rich and almost cheesey, and that if I ever had to give up dairy, I'd be using them as a cheese replacement.
Well, now I can give that a try. Here's a video from Ketoconnect.com on how they do it. I saw other recipes, but they all contained sugar.
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