Egg Yolk

Nutella Brownies

As promised hereby the first recipe of the stuff I made for my birthday last weekend. This recipe is a bit messy to make but also fun.

4 large eggs
1 cup Nutella

Preheat the oven to 175-176 degrees Celsius. Line a brownie tray/pan or baking dish with baking/parchment paper.

Separate the egg whites and the yolks. Clean the equipment you use for the egg whites to be fat free (an extra washing up, a paper towlette with lemon juice on it). Beat the egg whites in a large bowl till they form soft to hard peaks. I beat mine till they formed hard peaks.

Beat the yolks till they double or triple in size. The yolks will have a pale yellow/golden colour and maybe some froth on top. Measure out the Nutella in an microwave (1 or 2 min) or au bain marie safe bowl and let it melt enough for it to be handled. Stir well after heating! It just needs to be liquid enough to (almost) pour.

Pour in the Nutella with the yolks meanwhile keep mixing you don’t want to scramble the yolks. If pouring and mixing is a trouble at the same time because you have a hand held mixer, like me, use a spoon to spoon in some Nutella and mix directly after. Repeat this till all the Nutella is mixed in with the yolks. The mixture will be thick and the mixer will have a bit of trouble getting through it.

Fold in the egg white and make sure everything gets evenly distributed/combined. It is not that bad to lose a bit of the air of the egg whites in this step.
After you’ve done this pour the batter in the prepared pan/tray/dish and bake in the oven on 175-176 degrees Celsius for 30 to 35 minutes. The brownies are done when a toothpick/cake tester comes out with very few crumbs. Add more time in the oven when needed.

I doubled the quantities so the cooking time doubles as well. Keep an eye on the brownies during baking and test when needed in this instance.

Remove and let completely cool before cutting in to squares or bars.
Before eating dust with powdered sugar or serve with whipped cream.

Enjoy your Nutella Brownies!

Source: [x]


Have You Ever Wondered Where Chickens Come From??

When a hen ovulates, the result is a yolk, which can be fertilized internally by sperm from a rooster.  The yolk, whether it’s fertilized or not, is then covered by egg white and then eggshell before the egg is laid. Stages of chicken development after laying:

Day 3: Nose, legs and wings begin to form

Day 6: Beak begins to form

Day 10:  Beak begins to harden

Day 15: Scales, claws and beak getting ready to break the shell

Day 18: Yolk will enter the body cavity of the developing chick

Day 21: Chick hatches!!

…and word to the wise: The eggs we buy in the grocery store are not fertilized, so although a fertilized egg may pass through the cracks once in a very long while, the usual grocery store egg will not develop a chick…..

Images source


As a fitblr I often see people talking about egg whites and how great they are and how bad egg yolks are. NO. It breaks my heart to think of all the nutrients of the egg yolk being discarded into eggy heaven. 

Egg yolks are good! 

Nutrients in a yolk: Egg yolks are jam packed with fat soluble nutrients these include: Vitamins A, D, E, K and carotenoids. These help you boost your immune system, keep your bones, teeth, and skin healthy, reduce the effects of diabetes, and help you reduce the risk of cancer. 

Also: Yolks have loads of Zinc, Calcium, Folate and vitamin B12. All of which are super important for you. 

But, but, but eggs are full of cholesterol! Yes, but you need this cholesterol! Cholesterol is needed in the body as it is the building block of hormones, also cholesterol helps repair damaged cells in the body. Cholesterol that comes from processed, super fatty food is bad for you, so don’t go out and eat tons of fried food. When it comes from this incredible egg it is not! 

Additionally: Eating only egg whites can cause a biotin deficiency, biotin is the vitamin that gives us strong nails and beautiful hair! 

In conclusion: EAT THE WHOLE EGG. It is only 70 calories for one XL egg. It is amazing for you. Tastes great. Now I am not saying go make yourself 20 eggs to make up for your lack of yolky days, but do not be afraid to incorporate into your diet.