| 1. | Beat egg yolks until thick; combine with sweetened condensed milk.
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| 2. | Mash yolks with fork; blend in remaining ingredients except garnish.
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| 3. | Divide yolk mixture among egg white halves, mounding it evenly.
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| 4. | In a large bowl, beat egg yolks and sugar lightly.
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| 5. | Eat no more than three or four egg yolks a week.
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| 6. | Thaw both whites and yolks overnight in the refrigerator before using.
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| 7. | A blast of air forces the yolk out of the shell.
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| 8. | Lighten with egg yolks, if desired, mixing several minutes.
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| 9. | 1 egg yolk whisked into 2 tablespoons spring water, for glaze
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| 10. | In a saucepan combine 8 egg yolks and half the sugar.
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