Thursday, November 15, 2007

How to remove the yolk from a hard-cooked egg:

I'm now on a low cholesterol diet. A single egg yolk has almost three times as much cholesterol as I want to eat in a day, so I can only eat egg whites. This is a pity, because all the good taste is in the yolk. But whites have a terrific ratio of protein to calories, so I manage. (Egg whites are pretty good with maple syrup.)

I used to cut hard-cooked eggs in half lengthwise and scrape the yolks out, then eat the white. The yolks stick to the knife and make a bit of a mess. Fortunately, I found a better way. I make a shallow slit in the egg white and then strip it off the yolk. The yolk comes out as a perfect, uncut round ball, and it's easy to dispose of.
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