Japan cultivates eggs with white eggs

Japanese scientists recently studied to produce eggs with white eggs. According to researchers, this kind of egg has the same taste as ordinary eggs and the cooking method is the same, but it can give the pastry chefs more room to play. The yellow color of the egg yolk is a problem that has troubled pastry chefs for a long time. If pastry chefs want to make colored foods, they must first cover them with thick colors. Now that you have a white egg yolk, it's easy to get a cake of any color.

Vitamins

Calcium Ascorbate,Ascorbic Acid,Powder Cholecalciferol Vitamin D3

Natural Plant Extract,Soft capsule Co., Ltd. , http://www.jsplantextract.com