To avoid the strong taste of egg

To avoid the strong taste of egg

When preparing a recipe with many yolks, such as swiss rolls and sponge cakes, the tip for dessert not to have a strong egg taste is, first of all, to use very fresh eggs. Then, when separating the yolks from the whites, hold them high, because when the egg is good, the yolk is firm. When holding them, all the liquid inside will weigh down, so just stick them and let them drain in a bowl. The yolk film you can throw away.
Secret sent by reader Angela Bretas de Salles

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