Questions tagged [egg-whites]

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16 votes
2 answers
3k views

How can a flat rotating disk whip egg whites?

The Bamix 'beater' attachment is just a flat disk which rotates on an immersion blender. When it rotates the disk stays mostly in place, it doesn't displace the liquid in a way that moving a ...
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  • 554
11 votes
1 answer
2k views

Is it a good idea to add salt to egg whites before beating them?

It seems to be conventional wisdom to add a pinch of salt before beating the eggs. However, this website gives a scientific explanation of why it's a very bad idea. Could you tell me who is correct? ...
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  • 693
6 votes
1 answer
154 views

How do egg whites help to keep fats inside a cake?

Recently I tried to bake a cake (Caprese) from: ground almonds butter dark chocolate sugar eggs I melted chocolate and butter, mixed all of this with whipped sugar yolks, and then... totally screwed ...
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2 votes
1 answer
114 views

Is there any way to increase the shelf life of mixed egg

I poured the leftover mixed egg white and yolk into a container and I didn't refrigerate it. When I opened after a day there is a bad smell come from the container. Is there any method to preserve the ...
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  • 21
5 votes
1 answer
326 views

Why does beating egg whites with cold water increase the volume of incorporated air

From Wikipedia, beating an egg white after adding a small amount of cold water considerably increases the amount of foam produced. Why? What is changed by adding cold water?
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1 vote
1 answer
81 views

Make aquafabe from scratch - can the soaking water be used for cooking

I would like to make aquafaba from white beans. I am going to soak the dried beans for a couple of hours and then boil them, the remaining water should be aquafaba. I wonder if I need to change the ...
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2 votes
1 answer
141 views

What are the limitations of aquafaba as an egg white substitute?

I learned recently that aquafaba is claimed to be usable as an egg white substitute, able to be whipped to form stiff peaks, etc. Now an egg-white-and-cottage-cheese omelette is a frequent breakfast ...
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10 votes
4 answers
4k views

Cracked egg leaves egg white residue. Should I worry about the other eggs?

I had an egg crack in the carton and cover the other eggs with egg white. I consider the cracked egg a lost cause, but what about the splash damage? Are the eggs that have received an inadvertent egg ...
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0 votes
1 answer
331 views

Can I use orange juice to pasteurize egg whites?

I'm making a meringue and I just realized I don't have tartar or lemon juice, but I do have oranges? And I read that you can use anything acidic but I dont know. So I would like to know if it's ok to ...
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2 votes
3 answers
560 views

In place of cream of tartar to stabilize egg whites?

https://sallysbakingaddiction.com/sky-high-chocolate-mousse-pie/#tasty-recipes-69503 Using this recipe, calls for cream of tartar. I don't have that, I've only got tartaric acid. Would that work? Or ...
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34 votes
2 answers
5k views

What happened to my egg?

I was making a small batch of chocolate cake and decided to flavor it with peppermint extract (as a substitute for vanilla extract). Foolish me added the extract directly to the eggs (not beaten). A ...
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  • 1,198
1 vote
1 answer
232 views

Egg whites in Crème Anglaise

I have seen different recipes for Crème anglaise. Some use only yolks, others uses whole eggs with white. I usually like this "eggy" taste which may comes from the egg whites, but I would like to ...
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  • 151
3 votes
2 answers
2k views

Watery whites of the egg

I moved from the US to beautiful Portugal a little over a year ago. I buy free range eggs, which are not refrigerated. The whites are so watery, that then almost never set, no matter how I cook them (...
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  • 31
1 vote
3 answers
3k views

How to properly boil egg white?

I am trying to boil egg white. It's around 500gr. How to boil it properly? In previous attempt, I boil it using a stainless steel container with no lid and put it in a pan filled with water. I screw ...
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  • 111
1 vote
1 answer
138 views

Sous vide egg white falling apart on cracking

I've been reading the sous vide guide on serious eats where eggs are supposed to come out like this where after sous viding, you poach it briefly to fully set the white. However when cracking my egg, ...
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  • 1,546
9 votes
6 answers
6k views

How to have poached eggs in "sphere form"?

I have been trying to learn how to make poached eggs. The main issue I have is the shape of the egg whites. In a "perfect" poached egg, the white builds a sphere around the yolk and covers it ...
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  • 193
2 votes
0 answers
87 views

When Swiss Meringue Buttercream is made with dried egg whites, must the meringue be heated before adding the butter?

I use dried pasteurized egg white powder for Swiss Meringue Buttercream because it's less expensive than fresh eggs and avoids the problem of how to use the egg yolks. Would there be a difference in ...
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2 votes
1 answer
751 views

What is the difference between using only yolks and whole eggs in a curd?

So, i've been searching for an explination of why some curds use only yolks and others the whole egg while making a curd (for example a Lemon Curd). How can i exchange them ? How does it thickens ...
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  • 155
3 votes
1 answer
235 views

Why are amaretti mixed as they are?

Most recipes for amaretti call for the sugar to be combined with the ground almonds and then added to beaten egg whites. When making meringue, on the other hand, the sugar is beaten into partially-...
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  • 135
2 votes
2 answers
1k views

Can frozen egg whites be used in a macaron recipe?

I put a few egg whites in the freezer a few couple months ago (frozen in an ice cube tray, then transferred to a freezer bag). Would they be viable for using in a macaron recipe (either French or ...
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  • 253
5 votes
4 answers
6k views

How to cook egg whites?

I have bought a bottle of egg whites as I do not enjoy the yolks at all. For normal eggs I'd either fry them on the pan (pour it on non-stick, flip it over sometime later or a few times and done) or ...
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  • 151
2 votes
1 answer
159 views

Meringue - Dry Crisp And Impossibly Delicate [closed]

I am looking for a recipe for an impossibly dry/crisp baked meringue. The baked meringue medallions, once cooled, are almost like oak log ash, and the medallions cannot be picked up by their edges, ...
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22 votes
2 answers
21k views

Why do egg white cartons warn that pasteurized egg whites shouldn't be used for whipping or meringue?

We're baking a ton of meringue cookies for a party this weekend, so I picked up a carton of egg whites. It wasn't until after I got home that I noticed a warning stating: "Due to pasteurization, ...
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  • 3,320
6 votes
1 answer
3k views

How to know when meringue has been over-whipped?

I have seen many recipes, SO's and videos where the baker/chef/etc put egg white in a machine and whip it on high speed for anything up to and over 10 minutes. I have been warned about over whipping ...
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  • 1,077
-3 votes
1 answer
1k views

What are the differences between egg whites and egg yolks? [closed]

Egg whites are obviously different from egg yolks in that the former are, well, white when cooked, while the latter are yellow. But, what other differences are there? Some possibilities: Nutrition ...
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4 votes
2 answers
958 views

Whipped egg whites in Gnocchi?

I have been wondering what would happen if I tried to make Gnocchi with whipped egg whites instead of egg. I was imagining it might make them light and fluffier. Has anyone ever tried it?
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  • 993
2 votes
1 answer
2k views

If the egg whites are old, is it safe to make Italian meringue?

If the eggs are little bit old, and I used the egg whites to make Italian meringue, is it safe to it ? Egg whites could contain salmonella, and especially in my country where eggs are sold locally ...
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  • 659
7 votes
4 answers
2k views

How can I address watery eggs in a microwaved breakfast sandwich?

My blessed wife fixes me batches of breakfast sandwiches consisting of a sandwich thin, some ham and egg whites and freezes them. It's a great breakfast, except for the fact that as it defrosts in the ...
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18 votes
3 answers
84k views

How much do egg yolks and whites weigh, in grams?

I have an Italian recipe that has been translated to English. The recipe calls for 360g egg whites and 240g yolks. Can anyone tell me how much this is?
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3 votes
1 answer
225 views

Whipped egg white snack texture and preservation

I am trying to make whipped marshmallow egg white snacks. I would like the end texture to be between heavy whipped topping and a marshmallow and preserve flavors and texture for 5-7 days. I have been ...
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2 votes
3 answers
11k views

Italian meringue deflated after adding sugar

I've only ever made French meringue prior to this, and I've only ever used whole, separated eggs. In this case, I used egg whites out of a carton (probably should note they were only a few weeks shy ...
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  • 197
4 votes
2 answers
34k views

How to keep meringue white while baking?

I made pavlovas last week from 4 egg whites and about a cup of sugar whipped together to a SUPER form meringue. I piped them on to a tray and baked first on 120 degrees for an hour and then on 70 ...
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  • 153
11 votes
3 answers
150k views

Why are my macarons cracking on top?

I've tried to make macarons eight times in a row and I failed. I used this recipe (text version is in the description below the video). They all cracked on top and the surface collapsed as you see in ...
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  • 1,723
3 votes
2 answers
13k views

Whipped Cream out of Egg Whites

All types of fresh whipping cream or Half-and-Half that I have found have an ingredient called Carrageenan, which interacts really weird with my dad (makes him feel jittery). As I was Whipping Egg ...
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2 votes
1 answer
7k views

Egg Whites Won't Stiffen

I was making Waffles the other day, and was whipping egg whites in a plastic Tupperware, but after an extremely long time, they hadn't stiffened. I looked in the special help section of my cookbook to ...
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4 votes
2 answers
10k views

What to do with egg whites after stiff peaks collapse & you can't re-beat

So weird situation... beat eggs to stiff peaks with intention of making meringues. Forgot about them somehow (dinner party), but now, my friend's mixer that we borrowed is no longer available and the ...
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  • 307
3 votes
1 answer
8k views

Will egg whites still whip after being in the fridge overnight?

I'm making ice cream tonight and chiffon cake tomorrow. I need egg yolks for the ice cream and whites for the chiffon cake, will my egg whites still whip if they are kept overnight in the fridge?
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  • 67.1k
5 votes
3 answers
23k views

Are reddish egg whites safe to eat?

5 minutes ago I cracked an egg and was surprised with an orange, reddish egg white. It has the color of light fish sauce. The chalazae is red. I would assume that the reddish color comes from the ...
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  • 4,590
5 votes
4 answers
10k views

Why did my tiramisù cream become grainy?

Late Friday night, I prepared tiramisù and refrigerated it until serving it the next day, I guess about 20 hours or so later. The texture of the cream layer seemed fine when I prepared it, but when I ...
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  • 2,946
1 vote
1 answer
907 views

Do egg whites thin out when salt is added, which will make them easier to mix?

Does adding salt to eggs cause the white to thin out and increase in size, making it easier to mix?
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4 votes
2 answers
5k views

Why do some sorbet recipes call for egg whites?

Frozen sorbet recipes are generally simple, with only a few ingredients. For example: fruit puree water sugar egg white! Why is the egg white present? And why is this not consistent in the sorbet ...
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  • 2,454
7 votes
2 answers
1k views

Can over whipped egg whites be used in other ways?

As a beginner baker, I have always wanted to try whipping eggs to different stages so that I can grasp at which point egg whites goes over the stiff peak and becomes unusable. Not wanting to waste ...
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1 vote
2 answers
12k views

Whisk eggs without an electric whisker

I am planning on baking Macarons. The recipe requires whisking egg whites in an electric whisker but I don't have one. It is bit expensive to buy a good one for me right now and I do not have space ...
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  • 355
4 votes
1 answer
8k views

How to prevent Meringue from turning chewy/gummy-like?

My attempts at Meringue-making are driving me a tiny but crazy... No matter what I do, at first, they are still wet on the inside, and if I leave them standing longer to dry out, they get a chewy/...
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  • 1,377
4 votes
2 answers
19k views

Whole eggs versus folding in egg whites

I have a cake recipe that calls for egg yolks and separately folding in egg whites. What would be the difference in eliminating folding in the whipped egg whites and just using the whole egg? Would it ...
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  • 49
0 votes
1 answer
3k views

What do I do with leftover egg whites? How long are they safe for? [duplicate]

I made two Leche Flan the night before last, each calling for 10 egg yolks...so, I was left with about 20 egg whites. I've stored them in the fridge in a tupperware container. How long are they good ...
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  • 1,506
7 votes
1 answer
10k views

Why fold in ingredients, why not just whisk?

Many recipes such as those for soufflé, call for folding in ingredients into whipped egg whites, so that you don't knock the air out. But why not just whisk the ingredients in? That way there's no ...
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2 votes
1 answer
1k views

Fondant recipe with egg white. Are there health risks?

I use this fondant recipe to make Peppermint creams. The mixture uses one egg white to make 35 candies. The candies are left in the fridge for 24 hours to set. Questions 1) What makes the candies ...
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1 vote
3 answers
3k views

Powder to prevent foam in egg white protein?

I have a bunch of egg white protein powder to take as a supplement. Only when I mix it in a shaker bottle, it foams up. Reading the answers about souffles I got the idea that if the egg yolk prevents ...
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  • 11
3 votes
2 answers
1k views

Silicone utensils are changing the taste of my egg whites

I eat scrambled egg whites every morning, cooked over low or medium heat (they have better taste and texture over low, but sometimes I'm in a hurry) in a non-stick pan with cooking spray. I have to ...
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