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By Harold McGee
Published 2004
Beat an egg white for two minutes and it will expand eightfold into a semisolid foam. Beat an egg yolk for ten minutes and you’ll be lucky to double its volume. Yolks are richer in protein than whites, and have the added advantage of emulsifying phospholipids that do a fine job of coating fat droplets: so why can’t they stabilize air bubbles and make a decent foam?
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