To make 40-second eggs, the success is in the simplicity of the details: Use a clean, hot skillet, eggs with a splash of ...

PITTSBURGH — Eggs have been a baker’s best friend for, well, maybe forever. They help bind everything in a recipe together ...

In the case of chocolate mousse, melted chocolate is the flavoring agent. But the aerator can be either whipped cream or egg whites. We consulted Victoria Johnson, head chocolatier at Temper ...

If you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse. Fold the remaining egg whites into the chocolate mixture ...

Scrape the mousse into a bowl, cover with plastic wrap ... about 3 minutes. Beat in the egg yolks followed by the whole eggs. Beat in the dry ingredients and milk in three alternating additions ...

To make the mousse place the 2 egg yolks with the orange zest into the bowl of an electric mixer (keep the whites for later). Add the remaining 2 whole eggs and the caster sugar and whisk on high ...

Whip the cream until soft peaks form when the whisk is removed. Fold into the chocolate and egg white mixture. Spoon the mousse into a disposable piping bag and pipe into the cake lined rings ...