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?
Best Answer
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 juice or white vinegar can be substituted. I don't think orange juice would be helpful. You could always just leave these additions out, and be careful not to over whip.
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Quick Answer about "Can I use orange juice to pasteurize egg whites?"
Pasteurizing is the process of gentle heating to kill food born illnesses and make a product safe to drink or eat. Many things are pasteurized, such as orange juice, milk, and wine. Pasteurized egg whites are safe for anyone to eat. You can purchase pasteurized egg whites in most grocery stores.What happens to egg in orange juice?
Eggs contain sulfur, and oranges contain E300 (acid you know) so this becomes sulfuric acid! That's why. The acidic solution breaks down the egg much like stomac juice, releasing H2S, which tastes rotten.Is orange juice good with eggs?
If your eggs look a little pale or gray, which can happen when you get creative with the other spices and flavors you throw in, the splash of orange juice will revive the color, noted a scrambled egg enthusiast on Reddit.Does lemon juice stabilize meringue?
Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.How do you pasteurize eggs?
For in-shell eggs to be pasteurized, the entire egg (including the center of the yolk) needs to reach 140\xb0F, and then be held at 140\xb0F for 3.5 minutes. If the center of the yolk drops below 140\xb0F, the timing of the 3.5 minutes needs to be re-started from the beginning.How to PASTEURIZE EGGS at home
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