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Questions tagged [egg-whites]

85 questions
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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 tspn in 4 egg whites) mixed in with the whites make…
Highly Irregular
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2 answers

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 small portion of the white became opaque, as if it…
Adele- Nexus of Potlucks
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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, liquid egg whites are not recommended for whipping or…
Matthew
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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?
codaddict
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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?
My Sister Eileen
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4 answers

Why is a copper bowl recommended for whipping cream and egg whites?

They say you can get the whipped cream or egg whites "higher" or "stiffer" if you use a copper bowl. Why is that?
raven
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How do I keep fruit from sinking to the bottom of my cake?

I recently had the opportunity to cook a series of yoghurt cakes. The first batch were tasty yet somewhat dense. For the second batch, I (successfully) attempted to lighten the cake by first beating the egg whites until foamy before folding in the…
Kaz Dragon
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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 for. My success rate on every recipe I've tried…
Adam A
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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 traditional whisk would. How does that beater attachment…
JJJ
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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 doing is making it more acidic, why exclusively…
Shalmanese
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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 the picture. I did some research and watched…
Gigili
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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? Agitation causes the little bunches of proteins…
Yulia V
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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, then beat in small cubes of cold butter one by one…
G_H
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4 answers

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 white wash safe to eat? Particularly, for…
EvangeliusAg
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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 completely. However, with my eggs, the white just hang…
Andreas T
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