56
votes
What happened to my egg?
Your egg whites were cooked by the alcohol in the extract. Cooked, in this case, means denaturing, which means unfolding the protein molecules. There are many ways to denature proteins. Acid, such as ...
- 4,694
29
votes
How much do egg yolks and whites weigh, in grams?
The rule of thumb to divide an egg is:
60% egg-white
30% yolk
10% shell
So it depends on the size of egg you use (note that the size definition varies between countries).
Example:
For a ...
- 58.6k
28
votes
Why do egg white cartons warn that pasteurized egg whites shouldn't be used for whipping or meringue?
Egg white foams are a delicate thing. They are easy to do, but also easy to mess up, and many things will do so. Here (Wayback Machine) is a blog that addresses many of the common or less so do's and ...
- 8,673
22
votes
Accepted
How can a flat rotating disk whip egg whites?
The flat beater blade isn't quite flat.
At least, it's not flat with respect to the axis of rotation.
The beater blade is a smooth disk, but it's mounted at a slight angle so that when it spins, there'...
- 9,047
18
votes
Accepted
How to have poached eggs in "sphere form"?
The number one thing is having fresh eggs. Older eggs have a looser inner white and there's not much you can do to keep the yolk from hanging on to the side. Contrary to the other answer, I have not ...
- 26.9k
16
votes
Accepted
Is it a good idea to add salt to egg whites before beating them?
There is a great deal of contrary advice on adding salt to egg whites. From my research, what I gather is that this mixed advice comes from the fact that it probably depends on how much salt is added....
- 73.8k
15
votes
Accepted
How can I improve the colour of my red wine mousse?
Red wine changes colour with pH. It's slightly acidic, more so in younger wines that are a brighter red. Many fruit and veg compounds act as pH indicators, such as those in raspberries and red cabbage....
- 43.7k
14
votes
Accepted
Cracked egg leaves egg white residue. Should I worry about the other eggs?
If the egg actually exploded as in the title, then no, that egg is probably highly contaminated. Not only is it bad, but nothing its contents have touched can be considered safe to use and should be ...
- 8,673
13
votes
Why are my macarons cracking on top?
You had too much air in your batter. This isn't a result of beating to much, but rather insufficient macaronage after folding in the sugar and almonds. The excess air expands in the oven and creates a ...
- 43.5k
12
votes
Accepted
How to know when meringue has been over-whipped?
The sad fact is: you usually know it when, half an hour after you are done whipping it, it floats in a puddle of liquid.
The problem is that it actually continues changing after you have stopped ...
- 136k
12
votes
Why does making a pasta require more yolks than whites?
It’s about what properties you’re looking for in the pasta. Serious Eats had a primer on fresh pasta a couple of years ago, and they discussed some of the differences:
https://www.seriouseats.com/...
- 80k
10
votes
How much do egg yolks and whites weigh, in grams?
Your best be would be to get a small kitchen scale.
In general
https://en.wikipedia.org/wiki/Chicken_egg_sizes
1/3 Yolk
2/3 White
So, for a Medium egg (49.6g), if my maths do not suck this ...
- 20.5k
10
votes
How to have poached eggs in "sphere form"?
Jamie Oliver has a method (around 2:53 in the video) that involves poaching the eggs wrapped in plastic. I've never tried this myself, but the gist from the video is:
Tear off a roughly square piece ...
- 201
8
votes
What happened to my egg?
The egg whites contain proteins that depend on water to stay soluble. The peppermint extract is no doubt alcohol based. Thus the alcohol denatured the proteins. However there isn't enough alcohol to ...
- 2,669
8
votes
Cracked egg leaves egg white residue. Should I worry about the other eggs?
Edit after the question was substantially changed. This answer wasn't initially concerned with the fate of the broken egg itself, but the others around it.
If the white 'exploded' bin it. If it '...
- 29.7k
7
votes
How can I address watery eggs in a microwaved breakfast sandwich?
I see two possible problems with what you've described --
If you don't freeze the egg quickly enough, you're more likely to have larger ice crystals form, resulting in a puddle of water no matter how ...
- 80k
7
votes
How to have poached eggs in "sphere form"?
You could try the "Arzak" egg, made popular by Spanish chef Juan Mari Arzak. It is not difficult, but does require the extra step of wrapping. Line a ramekin with plastic wrap, leaving enough ...
- 73.8k
6
votes
Whipped egg whites in Gnocchi?
I finally tried adding whipped egg whites to Gnocchi. The result? It was a triumph but needed careful handling.
I whipped an egg white to soft peaks then put my potato through a ricer. Then ...
- 1,063
6
votes
Whipped egg whites in Gnocchi?
It's not traditional, but adding egg white is not unheard of, though in this example, it is not whipped. There are recipes for gnocchi with whole egg, egg yolk only, and no egg as well. It might ...
- 73.8k
6
votes
How to cook egg whites?
I suspect that you'd like a solution do with no expensive or difficult to find equipment, as would we all - so that's what I offer.
What you will need:
A tin - as from soup or sweetcorn or tunafish. ...
- 209
6
votes
Can I use orange juice to pasteurize egg whites?
Only heat can pasteurize egg white. You might be thinking about stabilizing egg white, to help prevent over beating. In this case, cream of tartar is recommended. If that is unavailable, lemon ...
- 73.8k
6
votes
Accepted
Is there any way to increase the shelf life of mixed egg
The answer is a general "no", not just for eggs, but basically for any food. When you store it under the usual conditions, you already get the maximum shelf life possible.
Methods of food ...
- 136k
5
votes
Why are my macarons cracking on top?
Mine used to fail, but now they always turn out well.
The climate doesn't matter. But you have to keep them away from water.
I use following measurements:
35 g almond meal
50 g icing sugar
30 g ...
- 61
5
votes
When I'm separating egg whites, how much does it matter if a little yolk gets in?
It depends on the amount of yolk. 1/8 tsp of yolk to 4 whites may be a bit on the high side, but using a spoon and a damp paper towel to remove as much yolk as possible generally reduces the amount of ...
- 777
5
votes
Accepted
Whipped Cream out of Egg Whites
Carrageenan is a natural thickening agent. It helps the cream beat more easily and stay fluffy. I have seen brands that don't have it but I agree with Marti that you might have to try a health food ...
- 47.5k
5
votes
How can I address watery eggs in a microwaved breakfast sandwich?
Udated: I was able to sit and talk with my girlfriend about these, acutaly we were eating them as we talked.
Ok this theoretical but here goes.
Rice paper, that's right, Vietnamese rice paper. In ...
- 773
5
votes
Accepted
If the egg whites are old, is it safe to make Italian meringue?
In short, if they are safe to eat cooked still they are likely safe to eat in a meringue.
There is a higher chance of salmonella on the outside of shell than the inside. 2 Weeks for eggs in the ...
- 226
5
votes
In place of cream of tartar to stabilize egg whites?
Your acid will work in place of potassium bitartrate, AKA cream of tartar.
Lemon juice, vinegar, or even baking powder will also work.
Six good substitutes: https://www.healthline.com/nutrition/cream-...
- 11.7k
5
votes
Cracked egg leaves egg white residue. Should I worry about the other eggs?
Sure. Wash them off with a little cold water, rub them dry carefully with some paper towels in case you want to keep them for longer and not have sticky old egg whites on the outside.
- 3,518
5
votes
Accepted
How do egg whites help to keep fats inside a cake?
Egg whites are mostly protein. Long chain polymers like proteins typically have regions that are both hydrophilic (binding to water) and hydrophobic (preferring to bind to fats), so are great at ...
- 2,406
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