Egg Yolk Quotes

All right, I can see the broken eggs. Now where's this omelet of yours?

I have an amino acid missing that you can only get from certain kinds of eggs. So, I've been eating a few eggs.

I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise.

I’m frightened of eggs, worse than frightened; they revolt me. That round white thing without any holes, and when you break it, inside there’s that yellow thing, round, without any holes… Brrr! Have you ever seen anything more revolting than an egg yolk breaking and spilling its yellow liquid? Blood is jolly, red. But egg yolk is yellow, revolting. I’ve never tasted it.

I'm not an egg whites guy. I can't deal with egg whites. I need the flavor of the yolk, and I like the fat of it as well.

A pasty costly-made, Where quail and pigeon, lark and leveret lay, Like fossils of the rock, with golden yolks Imbedded and injellied.

My son loves my carbonara. I've tried to master that recipe - it's very simple but very delicate. Once prepared it must be eaten quickly.

Hollandaise, I would like to pour over my head and just rub all over myself. Eggs Benedict is genius. It's eggs covered in eggs.

I love mayonnaise. It's one of the first lessons I teach my cooking students. Turning eggs and oil into an emulsion - that creamy, satisfying third thing - feels like magic.

One of my favorite dishes in the world used to be steak tartare, which is raw ground beef seasoned and then served.

Eggs are one of my all-time favorite foods, and making the over-easy egg is a test of skill.

Ever crack an egg into simmering water only to watch the white spread out and form wispy tentacles? It happened to me until I came across this game-changing fix: Break the egg into a sieve set over a bowl. The watery outer edge of the white will drain through, leaving the thicker white and yolk intact.