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because cholesterol is only found in the yolk, using only egg whites in a recipe will drastically reduce its cholesterol content.

Technique

All methods for separating eggs make use of the fact that the yolk can hold itself together, while the white is more runny. Since the yolks of older eggs are more watery, which makes separation difficult, it is best to begin with the freshest eggs available.

Although many recipes require eggs to be at room temperature,

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