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Mario Batali's How-To Tuesday: Separating Eggs
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Eggs are lovely scrambled and fried, but they can do MAGICAL things when separated. Egg yolks are essential for carbonara, aioli and homemade ice cream, and the whites will help you make soufflés, meringues, and frostings. Learn the easiest ways to perfectly separate eggs with guidance from Anthony Sasso, executive chef at Casa Mono.
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