Hot answers tagged egg-whites
Yes, you can whip egg whites (or whipped cream, or....) by hand. There are a few things you need: a reasonably large bowl a good, sturdy whisk, again not too small proper technique a good amount of ellbow grease patience It will typically take longer than when using a mixer (for beginners, I've seen pros that could keep up with any measly old mixer, ...
You say: Also I have an electric mixer in which I usually whisk eggs for a cake. Why not use it? There's nothing special about an electric egg beater, really. You'll find it much less strenuous than hand-whisking, even if it's a hand mixer rather than a stand mixer.
I just stumbled upon this to see if I ruined my angel food cake when some egg yolk leaked into my whites. I spooned out as much as I could but there was still a little in the whites but I didn't have enough eggs to start over. Gave it a go, and I was able to get stiff peaks. Took a tad longer than normal but I got stiff peaks nonetheless.
Salt, sodium chloride, is slightly chaotropic towards protein colloids, so it should loosen up the egg whites slightly by decreasing protein-protein interaction. That should make the whites easier to mix, but I doubt you'll get a significant size increase out of it.
From a food blog: I often use egg whites to emulsify (smooth) my sorbets. I have also used lecithin and xanthan gum to great success when trying to not add extra liquid or worrying about someone who is allergic to egg whites. And another one: Others swear by whipped egg white for a creamy consistency So it seems it makes ice cream creamy. I guess ...
You can try to cook an omelette. It worked perfectly for me, except I have added some extra vegies to it.
It should be easily usable in applications where the egg texture is not that important. Find a recipe which needs both eggs (not whipped) and a liquid, and add the liquid to the overwhipped egg until the foam has subsided. Add the yolks back in (such recipes generally call for whole eggs). This should work with different types of griddle cakes: pancakes, ...
Certainly yes. In fact, aged egg whites can whip better - sensitive applications like macarons will frequently prescribe holding the separated egg whites for a day or two before using.
They're meat spots, and safe (though unpleasant) to eat.
I make egg white omelettes nearly every day. I have tried a number of ways to separate the eggs. Being sensitive to how easily the yolk can be pierced led me to this process. Here's the simplest way I've found yet: Break eggs on a flat surface with only as much force as necessary to open the egg quickly. Open into a wide mouth bowl. Bring yolks up with ...
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