So you can always avoid overworked, tough dough.
The recipe includes a peculiar instruction with no explanation: Boil an egg for 10 minutes, remove the yolk, and grate it into the dough.
Molecular biologist and cookbook author Nik Sharma first happened upon this instruction when developing his recipe forAs it turns out, adding hard-boiled egg yolks to your biscuit dough is a way to ward off an overworked, tough dough that can be the downfall of a butter-based pastry. When the trick is employed, the pastry shatters and then dissolves in your mouth quickly, tasting like a knob of flaky butter.
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