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16 servings, 4 squares each
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The method of separating yolks from whites by pouring eggs back and forth between broken shell halves can introduce bacteria into the eggs. Instead, pour cracked egg into clean funnel or wash your hands and then pour cracked egg into palm of hand, with your fingers parted enough to cradle the yolk, let the whites slip through.
This dish originated with the Dominican nuns of the Santa Rosa convent. Egg whites were used to paint the walls of the convent, and it is believed that this recipe was conceived to use the remaining yolks.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.