To die for.
Omega-3 eggs are great, but don't waste your money buying fortified eggs if you only eat egg whites. Eggs fortified with Omega-3 fatty acids are a great way to increase the amount of those polyunsaturated fatty acids in the diet. However, if you buy Omega-3 eggs, then you need to eat the yolks because that is where the Omega-3s are found. The Omega-3s are a fatty acid and the yolk contains most Read more
You know that recipe you've been avoiding because it calls for three egg yolks and you just can't seem to get the hang of egg separation? Well dig it back out because this extendable egg separator is going to be your saving grace. Simply place it over any bowl (it can fit bowls 5 to 9 inches) and crack your egg over it. The whites will pass through while the yolk remains in the center. Then move Read more
Recently a friend gave me two dozen eggs from her homegrown chickens. Since farm fresh eggs are one of life's little pleasures, I didn't want to waste any part of these eggs. I also wanted to do more with the eggs than eat them fried. Thus, I made a pavlova, a dessert that requires egg whites to create a fluffy and marshmallowy meringue. However, I couldn't throw away the precious yolks, so I Read more
Not-quite-soft-boiled, not-quite-hard-boiled eggs get the special treatment in this otherworldly sandwich creation from OnSugar blog Between the Bread. My houseboy has been on a soft-boiled egg kick lately — or maybe you'd call them gently boiled eggs, because the whites have the firmness of a hard-boiled egg, but the yolk is not quite firm, not quite runny. On sandwiches, they are a Read more
Easter is around the corner and that means you might be hard-boiling eggs soon. While there are tons of methods out there, ours is easy and foolproof! It produces perfectly cooked yolks and whites every time. To learn how to make egg-cellent hard-boiled eggs, watch the video now! Read more
We are pumped to share one of our fave stories from Prevention here on FitSugar! Even the most nutrition-savvy women can get lost in the headlines. Here's what you really need to know. By Sharon Liao, Prevention You heard that eggs can be high in cholesterol, so you dutifully switched to whole grains for breakfast. Next, you swapped out red meat for fish — only to later learn that fish can Read more
Ever heard of the five French mother sauces? Originally classified by Antonin Carême in the 19th century and later updated by Auguste Escoffier in the 20th century, the sauces include béchamel, velouté, espagnole, hollandaise, and tomato. Most other sauces find their origins in these five types, hence the term "mother." Here's a brief rundown on the ingredients of each sauce, plus common Read more
While most citrus — lemons, limes, oranges, and grapefruits — are available year round, Winter is when it's at its peak. With their vibrant pink flesh and tart refreshing flavor, now is the time to enjoy the subtropical grapefruit. The grapefruit, which is a hybrid citrus born of the pomelo and sweet orange, was first discovered in Barbados in the 18th century. Today, the US is the largest Read more
Hosting a New Year's Eve party? Serve up some healthier deviled eggs, courtesy of OnSugar blog Sophie's Sweeties. Deviled eggs usually live up to their name, but these little devils come adorned with a halo and wings. Replacing more than half the mayo of typical deviled eggs with garbanzo beans makes them a little less sinful and absolutely perfect for a holiday party! Read on for the recipe. Read more
OnSugar blog Fresh Tart does it again with another amazing-looking recipe for a classic pudding with seasonal strawberries. If the only vanilla pudding you've ever eaten is from a plastic Jello brand cup, then please make this. It takes about 15 minutes to pull together and will knock your socks off, gone. You can eat the pudding warm right out of the pan (Stephanie style) or chill it for a Read more
