New answers tagged egg-whites
You're looking for a "food grade" antifoam agent. A brief look at the linked search results shows antifoam powders look to be mostly silicone based. They may or may not work for your heavy protein foam.
If it is the silicone spatula, you can find utensils made of wood, plastic, or nylon that should be similarly gentle on your nonstick cookware. You can use just about anything to scramble eggs, so check for whisks, turners, flattish slotted spoons... anything that might be able to break up the egg in the pan.
Assuming that your spatula and cookware is completely clean of any residual flavor, I strongly suspect that cooking spray is your issue. If I'm cooking something very bland (like egg white) I won't use cooking sprays for exactly that reason - I taste it too. Do you have a microwave? You may not need any oil at all, although scrambled egg (or egg white) in a ...
Don't over whisk the egg whites.
There is no reason to try to remove the chalazae by hand in practice, or to worry about whether it goes with the whites (it will not interfere with foaming) or the yolks. The only application where they might be perceptible is a custard or curd. Simmered custards should be strained after cooking to catch any curdled bits; baked custards should be strained ...
Sometimes you should remove the chalazae even if you're not separating the eggs. Case in point, I made lemon curd tonight to top a cheesecake. The curd contained two eggs and one yolk. The recipe said that it might be necessary to strain the curd before chilling. It was. After straining, it was clear that it was the chalazae (in minute pieces) still sitting ...
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