Speaking of challenges in cooking and baking...eggs. A food used for so many different things. It's one of my biggest phobias and completely grosses me out, is taking what I like to call the "egg squiggles" off the yolk before using them. You know, the white rubbery, ropey, umbilical cord looking things in the eggs? It's compulsive. The thought of them in my food makes me want to gag. Weird, I know.
What I call "squiggles" is actually the chalaza. Its function is to suspend the yolk in the center of the white. Whatever they name it, it isn't going in my food.
So, rest assured, all my food involving eggs will blessedly be squiggle-free!
Look for my first cooking adventure soon!
~Sparrow~
