The egg-whites tag has no wiki summary.
31
votes
1answer
4k 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 ...
18
votes
10answers
2k 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?
16
votes
3answers
3k 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?
12
votes
3answers
2k 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 ...
11
votes
1answer
1k 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 ...
11
votes
8answers
6k 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 ...
6
votes
10answers
5k views
What can you make with egg whites? [closed]
Quite often I have a small bowl of egg whites left over after separation from their yolks.
Rather than throw these away, what other culinary uses could I put them to?
I have some Crème Brûlée ...
6
votes
2answers
626 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 ...
6
votes
2answers
338 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 ...
5
votes
2answers
3k 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 ...
5
votes
2answers
769 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 ...
5
votes
2answers
1k 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.
4
votes
2answers
165 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 ...
4
votes
1answer
147 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 ...
4
votes
2answers
3k 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?
4
votes
2answers
1k 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 ...
3
votes
3answers
755 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 ...
3
votes
3answers
621 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 ...
3
votes
2answers
929 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?
3
votes
1answer
327 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 ...
3
votes
1answer
2k 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 ...
3
votes
1answer
342 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 ...
3
votes
3answers
283 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
7answers
254 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.
2
votes
1answer
325 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 ...
2
votes
1answer
130 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 ...
1
vote
2answers
248 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 ...
1
vote
1answer
265 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 ...
1
vote
1answer
336 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 ...
