Measuring egg whites
I recently made macaroons for the first time and followed the instructions to the T and they were perfect! The recipe called for exactly 90 grams of egg whites..
I then made them again but the egg whites i used added up to slightly over 90 grams (about 3 grams over) - i tried to remove the extra 3 grams with a spoon but nothing has ever been so difficult! They are just a mass of goo which is so hard to separate.. whenever i got any on the spoon it just slipped off again! so in the end i just gave up and obviously the macaroons were ruined!!
So my question is - is there a method of getting precise measurements of egg whites? something i could add to make them less gloopy so i can remove the excess with a spoon? How do people normally do this?
Best Answer
3 grams (contingent on the relative weight of the rest of the recipe) is not a big deal.
But, since egg whites are such a pain to measure, it's very simple in recipes like this. Beat your egg whites slightly, then weigh and remove three grams. Much easier.
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What is the measure of one egg white?
How much egg white is in an average egg. And what is the total volume of an egg. It may "crack you up" to realize that 1 egg yolk measures 1 to 1.25 tablespoon and the white is 2 tablespoons. This makes the whole shelled egg measure about 3 tablespoons.What is the measurement of 5 egg whites?
Egg Measurement GuideEgg MeasureImperialMetric5 large eggs1 cup250 mL1 large egg white2 tablespoons30 mL8-10 large egg whites1 cup250 mL1 large egg yolk1 tablespoon15 mL2 more rowsHow to Measure 1 TBSP Egg White | MyRecipes
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Answer 2
I recently had to half an egg white and I had the same problem with the gloopiness. So I tried being creative, went to my medicine cabinet and used a syringe. It went a lot easier than I expected! (I removed the needle.)
Answer 3
Put a pinch of salt in the egg whites and whisk them, and you should find it easier to remove a small quantity. The salt breaks up the 'gel' of the egg white and makes it more liquid.
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