Does adding salt to eggs cause the white to thin out and increase in size, making it easier to mix?
Late Friday night, I prepared tiramisù and refrigerated it until serving it the next day, I guess about 20 hours or so later. The texture of the cream la
5 minutes ago I cracked an egg and was surprised with an orange, reddish egg white. It has the color of light fish sauce. The chalazae is red. I would assume th
I'm making ice cream tonight and chiffon cake tomorrow. I need egg yolks for the ice cream and whites for the chiffon cake, will my egg whites still whip if the
So weird situation... beat eggs to stiff peaks with intention of making meringues. Forgot about them somehow (dinner party), but now, my friend's mixer that we
I was making Waffles the other day, and was whipping egg whites in a plastic Tupperware, but after an extremely long time, they hadn't stiffened. I looked in th
All types of fresh whipping cream or Half-and-Half that I have found have an ingredient called Carrageenan, which interacts really weird with my dad (makes him
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
I made pavlovas last week from 4 egg whites and about a cup of sugar whipped together to a SUPER form meringue. I piped them on to a tray and baked first on 120
I've only ever made French meringue prior to this, and I've only ever used whole, separated eggs. In this case, I used egg whites out of a carton (probably sho
I am trying to make whipped marshmallow egg white snacks. I would like the end texture to be between heavy whipped topping and a marshmallow and preserve flavor
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 blessed wife fixes me batches of breakfast sandwiches consisting of a sandwich thin, some ham and egg whites and freezes them. It's a great breakfast, except
If the eggs are little bit old, and I used the egg whites to make Italian meringue, is it safe to it ? Egg whites could contain salmonella, and especially in m
I have been wondering what would happen if I tried to make Gnocchi with whipped egg whites instead of egg. I was imagining it might make them light and fluffier
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 h
Egg whites are obviously different from egg yolks in that the former are, well, white when cooked, while the latter are yellow. But, what othe
I have seen many recipes, SO's and videos where the baker/chef/etc put egg white in a machine and whip it on high speed for anything up to and over 10 minutes.
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 warnin
I am looking for a recipe for an impossibly dry/crisp baked meringue. The baked meringue medallions, once cooled, are almost like oak log ash