"Removing the yolk from a boiled egg is a useful way to reduce its cholesterol content... this move creates a rich compound butter that can be flavored with anything from fresh herbs to chili flakes."
"The egg yolks will boost the calorie and protein content of your butter, lending it a filling, balanced quality... they contain a compound called glutamic acid, responsible for imbuing foods with a complex savory character."
Collection
[
|
...
]