Questions tagged [egg-whites]
The egg-whites tag has no usage guidance.
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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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Can I rescue unwhippable cocoa-meringue?
I had a bunch of egg whites leftover so I thought I'd make meringues. And for fun I thought I'd throw in some cocoa powder. This is a Swiss meringue recipe where I warmed the whites, cocoa, and sugar ...
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Buying Unpasteurized Egg Whites
I'm in Canada and I see pasteurized cartons of egg whites everywhere, but has anyone seen unpasteurized egg whites? I want to make meringues but I don't want to have to figure out what to do with the ...
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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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How can I improve the colour of my red wine mousse?
I've tried making a red wine mousse to go along with a chocolate mousse. My approach was similar to making the chocolate mousse itself, just with a different core ingredient. I heated up red wine, ...
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Why does making a pasta require more yolks than whites?
I have looked up numerous pasta recipes and all of them suggest adding a certain number of whole eggs and a certain number of additional egg yolks. I am just curious why we need only yolks? How would ...
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Why do the whipped egg white and syrup for my sorbet not combine?
For some fruit sorbet recipes, eg lemon sorbet, the recipe has three fundamental components:
a syrup (maybe cooked with lemon zest etc)
the juice of your fruit
whipped egg whites
It is simple: ...
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4
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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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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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When I'm separating egg whites, how much does it matter if a little yolk gets in?
I was separating egg whites today and one of the yolks broke and contaminated my bowl of whites. I started from scratch, but I'm wondering if I really needed to; would a tiny bit of yolk (say, 1/8 ...
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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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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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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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Why do my egg whites separate after whipping?
Every time I try to whip egg whites, I seem to end up with the same problem. After a good bit of strenuous beating with the whisk, the egg whites finally reach the "firm peak" stage. I then go grab ...
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How can I make macarons with "feet" in my oven at home?
I've tried many macaron recipes, and all have tasted very good. The problem is they always end up as a meringue, or looking like cookies. They usually don't have the "feet" that macarons are known ...
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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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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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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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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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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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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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Beating Egg Whites with Granulated Sugar Added for Tapioca Pudding
I've been making tapioca pudding from a recipe that calls for 2 egg whites to be beaten with 1/2c of sugar until soft peaks form. Out of quite a few tries for many minutes, the eggs will never get ...
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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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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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Why would a recipe call for pouring boiling butter into egg-whites?
I made a sponge cake using a recipe from an old cookbook and at one point it told me to melt and boil butter and pour the boiling butter into beaten egg-whites, let sit for a minute and then mix ...
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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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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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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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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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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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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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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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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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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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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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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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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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Impact of using egg yolks vs whites in a spaghetti dish?
I'm making a dish that calls for several egg yolks and 1 full egg (all scrambled together) to be poured over hot spaghetti and cooked salt pork (to cook the egg), and I'm wondering how much of a ...
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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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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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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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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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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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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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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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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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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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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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How can I get Italian meringue to thicken?
I tried to make italian meringue and it was all going well until the meringue, (with the sugar syrup added), just didn't thicken and turned into 'royal icing'. Next time, how do I make it and what can ...
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Does an acid actually stabilize meringue and if so why?
Is it scientific fact that acid stabilizes meringue or is this a fallacy? If so does anyone know actually why and are there any other substances that do this well also?
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