Wylie Dufresne, an early leader in the molecular gastronomy movement, gets around the classic custardy-eggs-must-happen-slowly rule in a smart and rather deviant way—he cranks up the heat and whisks swiftly, finishing his tiny-curded eggs in about a minute. Then he makes up for the punishing treatment by melting in a generous amount of cream cheese, which quickly restores the eggs to custard-like status. Recipe adapted slightly from Du's Donuts via Bon Appetit (March 2018). To see the full story, head here.
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Serving Size: 1 Serving (199g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 466 | ||
Calories from Fat: 351 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39g | 52 % | |
Saturated Fat 20.1g | 100 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 639.8mg | 197 % | |
Sodium 910mg | 31 % | |
Potassium 271.9mg | 7 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.3g | ||
Protein 27g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 466
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