Tuesday, January 10, 2012

Eggs anyone?

Chinese scientists have developed a new process to aid people who fear real eggs (for no good reason).

They treated egg yolks with ultrasound for fifteen minutes and then added an enzyme and waited ten hours at 98 degrees Fahrenheit. The amount of cholesterol decreased by over ninety percent. In other words the eggs got less nutritious. The effect on the taste isn’t mentioned.

Want to try the process on your breakfast

Eggs anyone?

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