Hot answers tagged egg-whites
17
Ingredient substitution lists say you can use an equal volume of lemon juice or vinegar if you don't have cream of tartar.
Most likely, the assumption has been that a baker will be more likely to have cream of tartar on hand than other acid sources due to the fact that it has multiple uses in the kitchen:
Leavening
Stabilization of egg whites
Prevent ...
8
If you whisk egg whites to much they will definitely separate.
Basically you are over tightening their stretchy proteins which squeeze out all the water. You are left with useless protein fluff floating on water.
The flavor and odor will not change, however. That would be a sign off spoiling and unrelated to the whisking.
7
All you need is a small empty plastic water bottle. Break an egg on a plate, then squeeze the bottle lightly and bring it to touch the egg yolk. Let go, and watch the yolk slide into the bottle! Check out a video of this method in action.
6
Sometimes covering fruit with flour is not enough, but for raspberries it should work.
You can also bake the cake in layers - pour a thin layer of the batter without fruit, bake it for 5-10 minutes, just so the top sets, but doesn't brown, pour half of batter with fruit, bake another 10 minutes, pour the rest and bake until done.
6
First of all, I suggest reading through our other questions on meringues and general egg-beating, to rule out any issues with your technique regardless of sugar content:
Beating Egg Whites with Granulated Sugar Added for Tapioca Pudding
How to minimise sugar in meringue
Why do my egg whites separate after whipping?
Making my meringues form peaks
How can I ...
5
The general things to keep in mind are:
Don't mix a ton of the hot mixture into the eggs at once. Add a little at a time.
Don't use too high heat. It's better to be slow about this than to have scrambled eggs.
Don't overheat before you temper the eggs. Go only as far as the recipe says to. If it's too hot, you might be fine if you temper carefully, but ...
4
Acids allow more air to be beaten into a meringue. In order to make meringue, the proteins in egg white must be denatured. In their natural state, the proteins are curled up into tightly packed balls. When the egg is beaten, they uncoil into long strands.
These strands then begin to coagulate, or join together, with the help of the sugar you add. The air ...
3
You could do something like an Angel Food cake. I'm not a fan of Angel Food so I would save and probably scramble them with some cheese and tomatoes (or whatever you like and have handy) the next day for breakfast. Another option is to make the Carbonara using whole eggs, no leftover whites to deal with then.
2
My trick to prevent sinking in a light mixture:
Bake for a few minutes
Open the oven, drop the raspberries on top, from a certain altitude
Continue baking
Each raspberry will sink to a certain depth, depending on the altitude from which you dropped.
You will need to fine-tune:
The initial baking time.
The dropping altitude. Low if you want raspberries ...
2
In the referenced mousse recipes (there is more than one in that dessert), the vast majority of the foaminess will come from the whipped cream.
You need to ensure that your cream is beaten properly to maximize foaminess, that is air volume:
Chill your working equipment, including the bowl, whisk, and of course the cream itself
If whipping by hand, use a ...
2
While I suppose this is technically possible, I would never consider trying to make this substitution.
Muffins are are form of quick bread. Their structure is based on gelatinized starch from the flour, leavened by chemical leavers such as baking powder or baking soda.
In chiffon cakes, sponge cakes, and angel food cakes, the whipped egg whites or ...
1
I definitely agree with turning the temperature down so I upvoted that answer - I always assumed they should be fried on maximum heat but after some epxeriementing, heating up the pan on maximum heat, adding the egg and immediately turning it down to a bit below the middle setting on my hob works best.
I wanted to add another answer though, because you can ...
1
From my own experience, it works best to fry an egg in a thick-bottomed, small pan (so it distributes heat evenly and your egg doesn't run too much) over VERY LOW heat. I have an electric stove, which can be somewhat unreliable, but I usually cook my fried egg on heat settings "2-3" -- which is about low to (maybe) medium-low. I flip the egg once, and the ...
1
This is not a real answer, but rather some info to hopefully, help:
Egg whites are 90% water, when they harden, the protein unravels and creates a grid network that does not allow the molecules to slip past each other. If the protein level drops, it might make it harder to set and stay runny.
Egg white proteins go through a phase change (become hard) at a ...
1
I have made two separate meringue mixtures side by side: one with vinegar and one without. In my experience it makes no difference to the final outcome provided that you add the sugar really slowly (a tablespoon at a time) and not too early. If this is done correctly then there is no need to add an acid.
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