Your thoughts about basil-lemon meringue pie sound pretty amazing. I make a pretty mean lemon meringue, so I may have to try that.
Okay. Egg white is mostly water, with some protein and not much fat in it, right? So any herb that can infuse in cold water should also infuse egg white, and those that do better in oil would do less well.
...which actually makes me think, what about infused egg yolk?
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Your thoughts about basil-lemon meringue pie sound pretty amazing. I make a pretty mean lemon meringue, so I may have to try that.
Okay. Egg white is mostly water, with some protein and not much fat in it, right? So any herb that can infuse in cold water should also infuse egg white, and those that do better in oil would do less well.
...which actually makes me think, what about infused egg yolk?
For different dishes, but that sounds delicious.