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My daughter Sara loves spicy Buffalo chicken and deviled eggs, so I combined the two. Make and chill a day ahead so the flavors mingle. —Robin Spires, Tampa, Florida
Unless, of course, you're an egg white, in which case, you probably can't take a yolk. Best egg puns. I'm so eggs-cited and I just can't hide it. The eggs-pert is in. You've got to eggs-press ...
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Audience applause determines the winning team. Sometimes, Jimmy will have the spitter and receiver switch positions if their first spit-take is particularly good or they have extra time. The winning team receives a pair of hand towels embroidered with the "Competitive Spit-Takes" logo, while the losing team receives a pair of moist towelettes.
Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg.
The albumen (egg white) contains protein, but little or no fat, and may be used in cooking separately from the yolk. The proteins in egg white allow it to form foams and aerated dishes. Egg whites may be aerated or whipped to a light, fluffy consistency, and often are used in desserts such as meringues and mousse.
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