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4
votes
1answer
105 views

Whole eggs versus folding in egg whites

I have a cake recipe that calls for egg yolks and separately folding in egg whites. What would be the difference in eliminating folding in the whipped egg whites and just using the whole egg? Would it ...
0
votes
1answer
75 views

What do I do with leftover egg whites? How long are they safe for? [duplicate]

I made two Leche Flan the night before last, each calling for 10 egg yolks...so, I was left with about 20 egg whites. I've stored them in the fridge in a tupperware container. How long are they good ...
4
votes
1answer
282 views

Why fold in ingredients, why not just whisk?

Many recipes such as those for soufflé, call for folding in ingredients into whipped egg whites, so that you don't knock the air out. But why not just whisk the ingredients in? That way there's no ...
2
votes
1answer
214 views

Fondant recipe with egg white. Are there health risks?

I use this fondant recipe to make Peppermint creams. The mixture uses one egg white to make 35 candies. The candies are left in the fridge for 24 hours to set. Questions 1) What makes the candies ...
1
vote
1answer
309 views

Powder to prevent foam in egg white protein?

I have a bunch of egg white protein powder to take as a supplement. Only when I mix it in a shaker bottle, it foams up. Reading the answers about souffles I got the idea that if the egg yolk prevents ...
1
vote
2answers
156 views

Silicone utensils are changing the taste of my egg whites

I eat scrambled egg whites every morning, cooked over low or medium heat (they have better taste and texture over low, but sometimes I'm in a hurry) in a non-stick pan with cooking spray. I have to ...
4
votes
5answers
1k views

When carefully separating eggs, what to do with the chalazae?

I separate eggs with my hands, I'm pretty good at whites going one place and yolks going another. What's got me stumped is the chord. It seems to want to stay with the yolk, but it tends to hold on to ...
2
votes
1answer
2k views

How to make chocolate mousse that will set?

I have experimented with chocolate mousse lately. I use a recipe I think is taken from Ferran Adria. It consists of 120 mL cream 125g 60%+ chocolate 4 egg whites I heat the cream, and pour it over ...
2
votes
7answers
2k views

How to fry an egg without a burnt thin crust around?

Sometimes I fry eggs (1-3 pieces). But they are spread out (blurred) on a pan and where thin egg white burn up. The size of my pans average.
3
votes
3answers
3k views

Why won't my boiled egg whites harden?

I'm having problems with boiling eggs. The egg whites are not hardening and stay soft, but the yolks did set. The eggs I'm using are freshly laid. What can cause this? How can I make sure my egg ...
2
votes
1answer
2k views

Chocolate mousse - methods to have firm foamy mousse using white egg and cream

I am working on a multilayer chocolate mousse but is kind of hard for me as some recipe suggested me that I should use the white part of the egg and others suggest me to use double cream. I would ...
2
votes
1answer
423 views

Is there a rule of thumb when replacing flour with whipped egg whites in a cake/muffin recipe?

I was trying to use up some old bananas yesterday and decided to make banana muffins. I find that my (improvised) recipe that I pulled from the Internet is a bit dense. I have a sponge cake recipe ...
4
votes
1answer
1k views

Is it possible to whisk egg whites too much?

Just a though that I had today while whipping egg whites in the tabletop mixer. Can you whisk them 'till they separate, curdle, develop off flavour, strange aroma or texture ? Suppose they could ...
6
votes
2answers
748 views

Why did a receipe call for pouring boiling butter in egg-whites?

I made a sponge cake using a receipe from an old cookbook and at one point it told me to melt and boil butter and pour the boiling butter into beaten egg-whites, let sit for a minute and then mix ...
1
vote
2answers
297 views

What to do with leftover egg whites? [duplicate]

Possible Duplicate: How does one find recipes given an ingredient rather than the recipe name? I am a beginner cooker. I have just cooked Carbonara Pasta, and I'm left with three or four ...
14
votes
3answers
10k views

How do I keep fruit from sinking to the bottom of my cake?

I recently had the opportunity to cook a series of yoghurt cakes. The first batch were tasty yet somewhat dense. For the second batch, I (successfully) attempted to lighten the cake by first beating ...
2
votes
1answer
814 views

Meringue seems to fail at piping stage

I tried making meringues for the first time yesterday, using splenda instead of sugar. I didn't have any cream of tartar either. I definitely overbeat them, to the clumpy and a bit runny phase. I ...
11
votes
1answer
3k views

Why do people recommend cream of tartar when whipping egg whites to the exclusion of all other acids?

Virtually every single egg white recipe will say add some cream of tartar to egg whites to help them whip better because the cream of tartar will lower the pH and make it more stable. But if all it's ...
5
votes
2answers
447 views

How can I stop my eggs from cooking when I make lemon/lime curd?

I used this recipe http://allrecipes.com/recipe/fresh-lime-curd/. I added a lot of the hot liquid to temper the eggs and they looked good and then I added the mixture to the pot and whisked but the ...
3
votes
2answers
4k views

Does an acid actually stabilize meringue and if so why?

Is it scientific fact that acid stabilizes meringue or is this a fallacy? If so does anyone know actually why and are there any other substances that do this well also?
34
votes
5answers
18k views

When I'm separating egg whites, how much does it matter if a little yolk gets in?

I was separating egg whites today and one of the yolks broke and contaminated my bowl of whites. I started from scratch, but I'm wondering if I really needed to; would a tiny bit of yolk (say, 1/8 ...
1
vote
1answer
455 views

Why does my soufflé collapse in the oven?

I have now tried to make Bobby Flay's blackberry souffle twice, and both times, after initially rising beautifully, it collapsed completely while still in the oven. The results were inedible. Does ...
3
votes
1answer
525 views

How can I get frozen egg whites out of the ice tray?

I read in Can raw eggs be frozen? that you can freeze eeg whites and use them later. I saw this suggestion about using an ice tray to make frozen egg white cubes (which makes it easier later on ...
4
votes
1answer
514 views

If you freeze and later melt egg whites would they still be suitable to whip

I read all the very useful answers to this question Can raw eggs be frozen? But my question is a bit different: When making anything that needs whipped egg whites, the condition ...
4
votes
2answers
3k views

Is it possible to prevent a japanese cheesecake from deflating or sinking?

A japanese cheesecake is basically like a cheesecake fused with a spongecake. When i beat the egg whites they peak perfectly then i am required to get 1/3 of the egg white mixture and fold it into ...
5
votes
3answers
6k views

Why do my egg whites separate after whipping?

Every time I try to whip egg whites, I seem to end up with the same problem. After a good bit of strenuous beating with the whisk, the egg whites finally reach the "firm peak" stage. I then go grab ...
19
votes
10answers
4k views

How do I separate egg white?

What are ways of getting only the egg white from an egg? Can it be done after the yolk is broken?
3
votes
3answers
2k views

Measuring egg whites

I recently made macaroons for the first time and followed the instructions to the T and they were perfect! The recipe called for exactly 90 grams of egg whites.. I then made them again but the egg ...
6
votes
2answers
981 views

How can I get Italian meringue to thicken?

I tried to make italian meringue and it was all going well until the meringue, (with the sugar syrup added), just didn't thicken and turned into 'royal icing'. Next time, how do I make it and what can ...
4
votes
2answers
5k views

Can you substitute whole eggs for egg whites in baking?

Will using egg whites instead of whole eggs have an effect on the finish product when baking?
3
votes
1answer
4k views

Beating Egg Whites with Granulated Sugar Added for Tapioca Pudding

I've been making tapioca pudding from a recipe that calls for 2 egg whites to be beaten with 1/2c of sugar until soft peaks form. Out of quite a few tries for many minutes, the eggs will never get ...
5
votes
2answers
1k views

Impact of using egg yolks vs whites in a spaghetti dish?

I'm making a dish that calls for several egg yolks and 1 full egg (all scrambled together) to be poured over hot spaghetti and cooked salt pork (to cook the egg), and I'm wondering how much of a ...
16
votes
3answers
6k views

Why is a copper bowl recommended for whipping cream and egg whites?

They say you can get the whipped cream or egg whites "higher" or "stiffer" if you use a copper bowl. Why is that?
3
votes
3answers
1k views

Baking zucchini bread without egg yolks

I'm trying to reduce cholesterol in my diet and have switched to using egg whites (from a carton) instead of whole eggs. This substitution usually works out OK, but when I make zucchini bread -- and ...
5
votes
2answers
3k views

How do I keep meringue from “weeping”?

Am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours? The meringue ends up very wet at the end of that period. I keep it covered in the fridge.
11
votes
8answers
14k views

How can I make macarons with “feet” in my oven at home?

I've tried many macaron recipes, and all have tasted very good. The problem is they always end up as a meringue, or looking like cookies. They usually don't have the "feet" that macarons are known ...