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The name yema is from Spanish for "egg yolk". Like other egg yolk-based Filipino desserts, it is believed that yema originated from early Spanish construction materials. During the Spanish colonization of the Philippines, egg whites mixed with quicklime and eggshells were used as a type of mortar to hold stone walls together. Filipinos reused ...
Characteristic of conventual sweets, it utilizes the surplus of egg yolk leftover from wine clarification. [7] Egg whites were used as a form of clothing starch and fining in the clarification process of making wine. [8] The name of the dessert was given due to its appearance and color akin to pork bacon or fatback. [9]
This pastry is made exclusively with egg yolks which are stirred in copper bowls. Meanwhile, syrup is cooked with lemon juice and cinnamon to reduce it until it is a dense mixture. The consistency can be proven by dipping a spoon into the syrup and is right when the sticky liquid keeps connected with the spoon by a thin thread.
This updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free ...
An egg wash is a multipurpose mixture made of whole egg (or sometimes just the yolk or white) that has been well beaten with a liquid, usually water or some sort of dairy, until homogeneous ...
Take a closer look at the pros and cons of eating whole eggs (yolk and all!) to find out what's behind egg's bad reputation and whether you're missing out on some key nutrients.
Like other egg-based Portuguese sweets, fios de ovos is believed to have been created by Portuguese nuns around the 14th or 15th century. Laundry was a common service performed by convents and monasteries, and their use of egg whites for "starching" clothes created a large surplus of yolks. [9]
Water makes up about 7% to 8% and egg yolks about 6%. Some formulas use whole eggs instead of just yolks. The remaining ingredients include vinegar (4%), salt (1%), and sugar (1%). Low-fat formulas will typically decrease oil content to just 50% and increase water content to about 35%. Egg content is reduced to 4% and vinegar to 3%.