It should be A
But from what I learned in Culinary 4 is that the Egg yolk should not be diluted.
Hope this helps out
It is an ideal case of the Neoclassical style. Neoclassical design is a structural style delivered by the neoclassical development that started in the mid-eighteenth century. In its purest shape, it is a style chiefly got from the engineering of traditional artifact, the Vitruvian standards, and crafted by the Italian modeler Andrea Palladio.
What is it that you want to see work?
