All Questions
Tagged with eggs egg-whites
38 questions
18
votes
4
answers
5k
views
Can raw eggs be made safe with hot sugar in an Italian meringue?
I found this recipe which features Italian meringue as topping. After preparation, the meringue is not cooked further, yet the author claims that adding the sugar syrup alones has pasteurized (i.e. ...
- 283
0
votes
1
answer
84
views
Yolk weight, Yolk/White ratio in recipes
I'm wondering why don't more recipes use yolk weight or yolk/white ratio in their description to get a more precise result? Things like flour/sugar have very precise weights listed, why not eggs?
Is ...
- 103
2
votes
1
answer
414
views
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 ...
- 175
5
votes
2
answers
3k
views
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 ...
- 51
1
vote
2
answers
484
views
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: ...
- 326
2
votes
1
answer
153
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 ...
- 23
5
votes
1
answer
797
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?
- 483
11
votes
4
answers
9k
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 ...
- 168
33
votes
2
answers
6k
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 ...
- 1,198
1
vote
1
answer
544
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 ...
- 191
3
votes
2
answers
6k
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 (...
- 31
2
votes
3
answers
4k
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 ...
- 121
1
vote
1
answer
325
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, ...
- 1,564
9
votes
6
answers
7k
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 ...
- 193
2
votes
1
answer
2k
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 ...
- 155
5
votes
4
answers
10k
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 ...
- 151
-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
...
- 1,749
7
votes
4
answers
4k
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 ...
- 147
19
votes
3
answers
102k
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?
- 191
2
votes
3
answers
13k
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 ...
- 317
4
votes
2
answers
39k
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 ...
- 153
3
votes
2
answers
14k
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 ...
- 879
2
votes
1
answer
8k
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 ...
- 879
5
votes
3
answers
31k
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 ...
- 4,708
4
votes
2
answers
20k
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 ...
- 49
6
votes
6
answers
8k
views
When carefully separating eggs, what to do with the chalazae?
I separate eggs with my hands, I'm pretty good at whites going one place and yolks going another. What's got me stumped is the chord. It seems to want to stay with the yolk, but it tends to hold on to ...
- 58.7k
3
votes
7
answers
35k
views
How to fry an egg without a burnt thin crust around?
Sometimes I fry eggs (1-3 pieces). But they are spread out (blurred) on a pan and where thin egg white burn up. The size of my pans average.
- 131
6
votes
5
answers
55k
views
Why won't my boiled egg whites harden?
I'm having problems with boiling eggs. The egg whites are not hardening and stay soft, but the yolks did set. The eggs I'm using are freshly laid.
What can cause this? How can I make sure my egg ...
- 61
4
votes
1
answer
6k
views
Is it possible to whisk egg whites too much?
Just a though that I had today while whipping egg whites in the tabletop mixer. Can you whisk them 'till they separate, curdle, develop off flavour, strange aroma or texture ?
Suppose they could ...
- 257
15
votes
2
answers
7k
views
Why do people recommend cream of tartar when whipping egg whites to the exclusion of all other acids?
Virtually every single egg white recipe will say add some cream of tartar to egg whites to help them whip better because the cream of tartar will lower the pH and make it more stable. But if all it's ...
- 1,006
48
votes
11
answers
129k
views
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 ...
- 896
1
vote
1
answer
2k
views
Why does my soufflé collapse in the oven?
I have now tried to make Bobby Flay's blackberry souffle twice, and both times, after initially rising beautifully, it collapsed completely while still in the oven. The results were inedible.
Does ...
- 11
7
votes
5
answers
39k
views
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 ...
- 6,172
21
votes
11
answers
6k
views
How do I separate egg white?
What are ways of getting only the egg white from an egg? Can it be done after the yolk is broken?
- 343
7
votes
2
answers
3k
views
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 ...
3
votes
1
answer
10k
views
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 ...
- 1,471
6
votes
3
answers
9k
views
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 ...
- 205
17
votes
9
answers
43k
views
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 ...
- 363