Food In The Fort

Rest assured, you’ll never catch Catherine or me separating eggs this way. Even if we’re making something complicated*, we’re firm believers in the KISS method. I’ve always been one to do the shell-to-shell toss method, and for all I know, Catherine simply plops the eggs in a bowl and then scoops out the yolks. It’s true that if you get yolk, which is mostly fat, into your egg whites then you’re not going to get those pretty Eiffel Tower-shaped peaks out of your meringue, but believe me, cooking isn’t this unforgiving. You don’t need to wear one of those white bunny suits and make all your meals in an isolation lab to have really good results.