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  2. What Is That Stringy White Stuff in Eggs? Here’s Your Answer

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    Hash Brown Quiche Cups. Quiche cups are my showstopper potluck dish. Hash browns and Asiago cheese make up the crusts. Eggs, spinach and bacon do the rest.

  3. Should you or shouldn't you be eating the yolk of eggs?

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    Home & Garden. Medicare. News

  4. The Way You Eat Your Eggs May Be Seriously Impacting ... - AOL

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    But before you order an egg white omelet, let's look at the facts. The yolk's impact on your overall cholesterol isn't as scary as we were once led to believe. Dr. Petrucci dismisses the ...

  5. List of snack foods - Wikipedia

    en.wikipedia.org/wiki/List_of_snack_foods

    A popular drink prepared with egg yolks, sugar, condensed milk and robusta coffee, served throughout Vietnam. Eggnog: England: Eggnog is a festive drink made with milk, cream, sugar, egg yolks, whipped egg whites and infused with a distilled spirit (e.g. brandy or rum), often with a dash of spices (e.g. cinnamon, nutmeg and vanilla). Energy ...

  6. List of cookies - Wikipedia

    en.wikipedia.org/wiki/List_of_cookies

    Many varieties can include anisbredela (cake with egg white and aniseed) butterbredle, schwowebredle (orange and cinnamon), spritzbredle, small pain d'épices and spice cakes that are made with sugar rather than honey. Broas: Philippines: Filipino ladyfinger biscuits: Butter cookie: Denmark: Danish cookies consisting of butter, flour and sugar.

  7. List of egg dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_egg_dishes

    A sweet drink made from egg yolk, sweetened condensed milk, and club soda Rompope: Sweet Mexico: A drink made with eggs, milk, vanilla flavouring, and rum. Tamagozake: Japan: A drink consisting of heated sake, sugar and a raw egg. Teh talua: Sweet Indonesia: A drink consists of tea powder, raw egg, sugar, and citrus. Uovo sbattuto: Sweet Italy ...

  8. Poached egg - Wikipedia

    en.wikipedia.org/wiki/Poached_egg

    The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 62 °C (144 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft. The ideal poached egg has a runny yolk, with a hardening crust and no raw white remaining. In countries that mandate universal salmonella ...

  9. Should you or shouldn't you be eating the yolk of eggs?

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