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The eggs should be beaten until roughly homogeneous; that is, there should be no "pieces" of unmixed egg white left. (If left in, those pieces would cook and harden, leaving you with, essentially, pieces of boiled egg in your brownies.) With some eggs there will be small strings of connective tissue from the egg that tend to float to the surface ...


Separate the yolks and mix into your Parmesan. Beat the eggs whites. When the pasta is cooked remove from the heat, add the Parmesan yolk mix and the lightly fried speck (bacon) and stir in. Once the pasta has dropped a few degrees then add the beaten egg whites. Done.


These are a normal part of eggs, albeit an unusually large one. If you have ever broken open an egg and noticed reddish flecks in the albumen or around the yolk, then you have seen smaller versions of this one. Basically these small red bits are bits of the oviduct of the chicken that layed the egg, and are perfectly edible. There should be no reason to ...


Depending on the recipe and procedures, there will be no discernible difference. So, yes, you can use whole eggs for this type of recipe. I was trained to do this by a well respected chef, and I still use whole eggs for several of my egg based items (eg. Creme Anglaise, Creme Patissiere, etc). Here is an example recipe that appears to be quite safe in its ...

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