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Farmington News for March 6, 2013
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EGGS: Egg yolks are only one-third of the entire egg but they contain 50 percent of the water, 35 percent of the fats and about 15 percent of the protein. While they do contain a majority of the calories, they also contribute most of the vitamin A, thiamine and iron to the egg. Egg yolks have natural emulsifiers that add moisture and silky texture to cookies and cakes. The natural color of the yolk adds golden color to cookies while the carotenoids also contribute to browning during baking. Egg yolks create soft tender dough with a delicate sandy texture that’s perfect for all-butter sugar cookies.

Egg whites are two-thirds of the egg, but most of it is in the form of water with 10 percent protein and only trace amounts of minerals and fats. Egg whites help set baked goods and are also prized for their drying abilities as well as their leavening power. Whole egg whites are rarely used as leavening in cookies; they do provide an excellent path to crisp, crunchy, delicate cookies. Egg whites can be added to whole egg cookie recipes for added crispness or they can be used alone to create such classics as macaroons and meringues.

Using whole eggs in cookies gives you the best of both worlds. The egg whites help set the cookies and create a crisp surface, while the yolks create moist interiors prized by connoisseurs of puffy soft cookies.


Happy Birthday wishes to Jim Boone on Sunday, March 10th.


Farmington Elementary School: Kindergarten Registration set for March 14th and 15th from 8 a.m. to 3 p.m.

Mark your calendar to attend the Spaghetti Dinner and Talent Show on Friday, March 22. Dinner at 5 p.m. to 6:30 p.m. The Talent Show starting at 6:45 p.m.


Please contact me if you have items for the Farmington News column. E-mail me at or phone 896-6697.