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2

I have a speculation: there is nothing wrong with your yolk size, there is something wrong with your recipe. Sometimes people transcribe good recipes and get a small detail wrong, because they don't know what it's there for. Then the recipe is much worse than it started out, but if the person who disseminates it is not too discriminating, it might become ...


8

Hello @Dudie and welcome to Seasoned Advice. Regarding the size of egg yolks in certain size eggs, you may find this interesting. Here is the link to the page . A change in the feed given to chickens has resulted in healthier eggs but the trend for buying larger eggs has led to there being less yolk to white. This is because of the preference for ...


0

There are some cakes that call for whipped egg whites but you can opt to skip that step. As an example, a 1-2-3-4 cake wants you to separate the eggs, whip the whites and add them to the completed batter. If you choose not to do that your cake will almost as "sturdy" as a pound cake. But as noted, that would not work with a chiffon cake.


0

I found this link, which lists many different substitutions for eggs, depending on what the egg is being used for in the recipe. In the case of ice cream, you're making a light custard to thicken the batter before freezing. In that case, you could substitute 2 tbsp cornstarch and 2 tbsp water. I'd whisk this up really well before mixing in, or it will ...


2

If you don't want any yolk in your ice cream or Gelato, then you can use agar-agar powder, which is sold in Asian markets. It is made from seaweed, and 100% vegan (It's usual to add gelatin in ice cream for a better texture, but this makes it unsuitable for vegetarians).


1

I trained as a chef; the way to do this is as follows. The egg cracks for a number of reasons which are mainly due to a change of pressure within the egg itself. You never want to put a hole in the shell, add salt to the water or frankly any of the other suggestions on this page above, and it's not due to eggs banging about in the pan (that one did make me ...


0

I'm assuming you are a dishwasher at a restaurant. You need to form a big buffer of stacked plates waiting to be washed. Maybe three stacks, 40 high each. You will be building the stack on one side and pulling dishes to wash from the stack on the other side. There will be some sliding of stacks. Here is the KEY PART of the process. You need to ...


6

I feel you pain. I spent 2 summers cleaning dishes to help pay for summer camp and that was only 100 campers (3 meals a day). 800 eggy dishes is not fun! Getting egg off doesn't require anything special, just a soak in cold soapy water for a few minutes. Egg is a mix of protein and fat. Fat comes off better in warm or hot water but proteins come off much ...


-1

I known what you mean on Saturday or sunday we would have soft boil egg . after eating the egg , the york remains on bowl or plate. i usually running with cold water and use brush if you have one or back of sponge ( rough side). if it still don't come out use a little hand washing dishes deg. If you have rough sponge like yellow one use that one or pink one ...


1

It struck me that THEE one important piece of information that's forever left out of the equation IS that we just do NOT have any perfect way of knowing ENOUGH about any one particular egg. Let's name our RAW egg "Henry-in-the-RAW". (1) How many days was it until Henry-in-the-RAW even got from the "farm" to the market; and (2) How much poop was on him; (3) ...


0

Do use beater to beat the batter. It will definitely reduce the egg smell in your cake. I have been using beater for cakes and it works.


2

The main reason that you'll see recipes use a specific part of the egg is that the whites and yolks have a very different composition. The whites contain a large number of structural proteins (which is why they can be whipped into stable foams) while the yolks contain most of the fats in the egg. Fats and proteins play very different roles in baking. So, ...


2

A tip on blenders: stick blenders (immersion blenders) are great for ensuring that blades hit the ingredients. Simply change the size of your container to raise the level of ingredients. I use a plastic milk shake/drink container as my stick blender fits neatly into the diameter of it. No 'tipping' involved! This helps immersion. With stick blending: The ...


2

I don't have a scientific backing to what I am going to say, but still I will try to make my point clear! Cooking eggs is more of an intuitive thing. The fast vs. slow thing comes more from your own rendezvous with it. Like in my house, when we say omelet, only my husband is allowed to put hands on it because he gets that perfect round thing without ...


0

The matter of time efficiency could be seen as that which determines the answer: The first thing that caught my attention about your description of the two camps is the language that you use (or quote?) for their outcomes. Both camps "keep the eggs tender". And then, of the eggs, the one camp manages to "puff them up" while the other suffices to "increase ...



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