Questions tagged [egg-whites]
85 questions
1
vote
2 answers
What to do with leftover egg whites?
Possible Duplicate:
How does one find recipes given an ingredient rather than the recipe name?
I am a beginner cooker.
I have just cooked Carbonara Pasta, and I'm left with three or four egg whites.
Instead of throwing them out, what can be made…
Stephane Rolland
- 119
- 3
1
vote
1 answer
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 anyone have any idea how to prevent this disaster…
rhamin
- 11
- 2
1
vote
2 answers
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: Prepare all three ingredients, allow them to cool…
MrBlueCharon
- 336
- 1
- 5
1
vote
1 answer
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 liquid in which the beans have been soaked or if…
Eulenfuchswiesel
- 123
- 5
1
vote
1 answer
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 know which should be the proper way to make crème…
nowox
- 191
- 1
- 8
1
vote
3 answers
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 up since the water is able to reach the egg. This…
Shota
- 111
- 1
- 2
1
vote
1 answer
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, the white simply falls apart completely, leaving…
Tom
- 1,593
- 2
- 16
- 22
0
votes
1 answer
What do I do with leftover egg whites? How long are they safe for?
I made two Leche Flan the night before last, each calling for 10 egg yolks...so, I was left with about 20 egg whites. I've stored them in the fridge in a tupperware container. How long are they good for? What can I make with them (other than…
jsanc623
- 1,506
- 10
- 14
0
votes
1 answer
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 substitute lemon juice with orange juice?
Lilyana
- 1
-3
votes
1 answer
What are the differences between egg whites and egg yolks?
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
Texture (both uncooked and cooked)
Cooking time and…
Daniel Griscom
- 1,729
- 3
- 18
- 24