Egg whites have become immensely popular as an individual protein source, separated from the yolks. When you're turning them ...

When it comes to egg, it consists of two parts, egg white and egg yolk and there is always a debate about which one is better ...

He builds all the parts for us for all the custard stands ... and by law it has to have at least 10% butterfat and a lot more egg yolk. And because Wisconsin is home to dairy, lots of dairy ...