All About Eggs @ Wednesday, July 31, 2013


Egg Whites

  • kept covered in the fridge for a few days
  • but long-term = freeze them. Pour each egg white into one cube of an ice tray and freeze. Transfer to a bag and all you need to do is defrost them at room temperature when they’re called for. 

Egg Yolks 

  • don’t freeze too well and can dry out after a day in the fridge alone
  • best way to store them is by mixing them with a bit of water first (you can probably keep the yolks whole in the water if you are careful and simply remove them whole when ready to use), before putting them into a covered container in the fridge. 
  • They’ll keep for 2-3 days this way.

Whipping Whites

  • Use fresh eggs.
  • Separate yoke/whites as soon as you take them out of the fridge - they're easier to separate cold.
  • Have egg white at room temperature
  • If you forgot to have them on the counter to warm up to room temp there's a quick method - place the eggs in a bowl of very warm, but not hot, water for 5 to 10 minutes. 
  • Use a deep bowl - otherwise it goes everywhere, learned this from experience.
  • Use a copper bowl, since it will react chemically with egg whites to form fluffy, high peaks. But glass will be fine if you don't have a copper bowl.
  • When using a stainless steel or glass bowl, add cream of tartar or lemon juice to achieve the same result as with a copper bowl. 
  • Cream of tartar - a byproduct of wine making that is often used when whipping egg whites to stabilize the egg foam and increase the volume of the whites. 
  • Avoid aluminum bowls which can cause whites to turn gray and wooden bowls, which tend to absorb oils from other usages and can mess up your whipped whites. 
  • Wash your mixing bowl with warm, soapy water. Doesn't matter if it was already clean. Dry the bowl and whisk.
  • Egg whites beaten with sugar combined will not peak as firmly. Sugar goes in after it peaks. Caster sugar.
  •  Use beaten egg whites right away. Do not let them sit. 

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