The Science of Egg Yolks and How to Make Them Taste Like Parmesan Cheese | What’s Eating Dan?

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Dan explains why the yolk is hands-down the best part of the egg in both sweet and savory applications.

Get the recipe for Runny Yolk Sauce: replaces://cooks.io/2LSktYL Get the recipe for Salted Bourbon Caramel-Cured Yolks: replaces://cooks.io/2LPjvMO Get the recipe for Mayonnaise: replaces://cooks.io/2QbtHxD

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