I have bought a bottle of egg whites as I do not enjoy the yolks at all. For normal eggs I'd either fry them on the pan (pour it on non-stick, flip it over som
I put a few egg whites in the freezer a few couple months ago (frozen in an ice cube tray, then transferred to a freezer bag). Would they be viable for using i
Most recipes for amaretti call for the sugar to be combined with the ground almonds and then added to beaten egg whites. When making meringue, on the other hand
So, i've been searching for an explination of why some curds use only yolks and others the whole egg while making a curd (for example a Lemon Curd). How can i e
I use dried pasteurized egg white powder for Swiss Meringue Buttercream because it's less expensive than fresh eggs and avoids the problem of how to use the egg
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 sph
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
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 pu
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
A japanese cheesecake is basically like a cheesecake fused with a spongecake. When i beat the egg whites they peak perfectly then i am required to get 1/3 of t
I moved from the US to beautiful Portugal a little over a year ago. I buy free range eggs, which are not refrigerated. The whites are so watery, that then almos
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 co
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 extrac
https://sallysbakingaddiction.com/sky-high-chocolate-mousse-pie/#tasty-recipes-69503 Using this recipe, calls for cream of tartar. I don't have that, I've only
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
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 egg
I learned recently that aquafaba is claimed to be usable as an egg white substitute, able to be whipped to form stiff peaks, etc. Now an egg-white-and-cottage-c
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 aquaf
From Wikipedia, beating an egg white after adding a small amount of cold water considerably increases the amount of foam produced. Why? What is changed by add
I poured the leftover mixed egg white and yolk into a container and I didn't refrigerate it. When I opened after a day there is a bad smell come from the contai