Unscrambling the Mystery: Is Egg Yolk or White a Better Emulsifier?
The age-old debate among chefs, bakers, and food scientists has long centered on the merits of egg yolks versus egg whites as emulsifiers. Emulsions, which are mixtures of two or more liquids that don’t normally mix, such as oil and water, are crucial in many culinary preparations, from mayonnaise and sauces to baked goods and … Read more