55 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 ...
myklbykl's user avatar
  • 5,084
28 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 ...
Stephie's user avatar
  • 59.6k
27 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 ...
dlb's user avatar
  • 8,633
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'...
AMtwo's user avatar
  • 9,017
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 ...
Sneftel's user avatar
  • 29.1k
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....
moscafj's user avatar
  • 74.9k
16 votes
Accepted

Can raw eggs be made safe with hot sugar in an Italian meringue?

For the pasteurization of egg whites, the time required is at most 48 seconds at 140 F (60 C). (Source: FSIS, table on page 39) This means that you can easily use the method to know if you've ...
rumtscho's user avatar
  • 139k
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....
Chris H's user avatar
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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 ...
dlb's user avatar
  • 8,633
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 ...
ElendilTheTall's user avatar
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 ...
rumtscho's user avatar
  • 139k
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/...
Joe's user avatar
  • 80.7k
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 ...
Max's user avatar
  • 20.4k
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 ...
user2752467's user avatar
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 ...
MaxW's user avatar
  • 2,649
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 '...
Tetsujin's user avatar
  • 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 ...
Joe's user avatar
  • 80.7k
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 ...
moscafj's user avatar
  • 74.9k
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 ...
haakon.io's user avatar
  • 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 ...
moscafj's user avatar
  • 74.9k
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. ...
Jiminy Cricket.'s user avatar
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 ...
moscafj's user avatar
  • 74.9k
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 ...
rumtscho's user avatar
  • 139k
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 ...
serene's user avatar
  • 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 ...
user3067860's user avatar
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 ...
Sobachatina's user avatar
  • 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 ...
Alaska Man's user avatar
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 ...
Jon Church's user avatar
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-...
Wayfaring Stranger's user avatar
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.
John Doe's user avatar
  • 3,683

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