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2020-02-14 09:23
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I have a student working with “lower cholesterol” eggs, marketed as having “25% less saturated fat”, to make egg tempera paint. She’s having a hard time geting her tempering correct. The obvious answer is that there isn’t enough egg oil in the yolk for her to make a good paint film – yes? Any other considerations regarding working with low cholesterol eggs? Needless to say, I’ll encourage her to switch brands.
Koo Schadler
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