We all have our reasons for separating the yolks from the egg whites—dietary restrictions, flavor preferences—and a slapdash crack-and-dump usually does the trick. A little broken yolk isn’t a big deal. But there is that one scenario when a bit of yolk can really ruin everything: meringue. A little blob of broken egg yolk can keep a meringue from reaching peak fluff potential.The trouble with yolksA properly whipped batch of egg whites can be the central ingredient for a fluffy omelet, ethereal pancakes, airy Japanese cheesecakes, a crunchy pavlova, or this lemon pudding cake. Sadly, the fatty egg yolk (or any fat) can interfere with the formation of the egg white foam, causing it to take lo
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