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Topic: Egg whites

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howto_beat_egg_whites Egg whites with sugar added: When the egg whites are to be folded into a cake or sweet soufflé batter, you are usually directed to sprinkle in sugar after the whites have formed soft peaks, and you continue to the stiff shining-peak stage. Sometimes whipped egg whites are the sole source of leavening in a recipe and is responsible for the structure of soufflés, angel food cake, puffy omelets and meringue. If egg whites are overbeaten, they can separate or weep. www.baking911.com /howto/egg_whites_beat.htm   (3666 words)

FABULOUS FOODS - ALL YOU NEED TO KNOW ABOUT EGGS The egg yolk is retained in the cup while the whites are allowed to drip through. This is why it's a good idea when separating eggs to have three bowls: one for the yolks, one for the whites and one bowl to separate over so that you won't have to throw out a whole batch if one yolk breaks while separating. Over the egg white bowl, gently pour the contents between the two shell halves, allowing the egg whites to pour out in the process, leaving just the yolk in the shell. www.fabulousfoods.com /school/csingred/eggs.html   (789 words)

Ask the Experts, March 2004 Egg whites are rich in protein and low in calories; they lack the vitamins of egg yolks, but also the high levels of cholesterol—about 220 milligrams per yolk. Two egg whites replace one whole egg, and it is not difficult to separate the yolk using the edge of the shell. Almost all packaged egg substitutes are simply egg whites, and like plain egg whites they are fat-free and cholesterol-free. www.berkeleywellness.com /html/wl/2004/wlAskExperts0304.html   (829 words)

Cooking 101 In separate bowl, egg whites are beaten until stiff, with clean beaters. This is why egg whites must be whipped with scrupulously clean beaters and bowls. Soft peaks: To beat egg whites or whipping cream until peaks are formed. www.azcentral.com /home/food/cooking101/lesson2.html   (2130 words)

JS Online: Give eggs a good beating, cream a proper whipping Freshly whipped cream is so much better than the frozen whipped stuff, and beaten egg whites have many uses: to top pies as fluffy meringue, to lighten cake batters (and omelets) and to bake on their own as meringue cookies or pastry shells. Egg whites, on the other hand, increase in volume by 6 to 8 times - so be sure to choose a large enough bowl. The technique is pretty straightforward: Put the cream or egg whites in a bowl and beat until stiff. www.jsonline.com /entree/cooking/may03/142620.asp?format=print   (777 words)

Fresh egg white instead of powdered When you use powdered egg whites in a recipe, you generally mix 2 teaspoons of powder with 2 tablespoons of water for each white. So going in the other direction, if you want to use fresh egg whites, decrease the amount of water in the recipe by 2 tablespoons for every fresh egg white you add. Can fresh egg whites be used in place of powdered egg whites while baking cookies? www.ochef.com /900.htm   (179 words)

FABULOUS FOODS - ALL YOU NEED TO KNOW ABOUT EGGS This is why it's a good idea when separating eggs to have three bowls: one for the yolks, one for the whites and one bowl to separate over so that you won't have to throw out a whole batch if one yolk breaks while separating. Over the egg white bowl, gently pour the contents between the two shell halves, allowing the egg whites to pour out in the process, leaving just the yolk in the shell. Once out of the shell, you can keep eggs whites for about a week in the refrigerator and egg yolks will keep for two or three days, although be sure to cover them with water). www.fabulousfoods.com /school/csingred/eggs.html   (789 words)

Aunt Rose's Egg Nog : Recipe Carefully combine the whipping cream, yolks, egg whites, and vanilla in a punch bowl. Separate the eggs, putting the yolks in one bowl and whites in another. Making sure your beaters are clean, add a dash of salt to the liquid egg whites and beat until the whites are very stiff, almost dry. tgcmagazine.com /recipes/html/299.shtml   (323 words)

Carbs in Egg Yolk Fortunately, only egg yolks contain cholesterol (egg-whites contain none), so eating egg-whites is a great low carb, low-calorie (29 calories) and low cholesterol eating habit. Egg Whites - Deviled Eggs - Egg Beaters - Egg Custard- Egg Scramblers - Egg Substitute Eggs contain less than 1 gram of carbohydrate, so they are commonly recommended by most low carb diets. www.carbs-information.com /eggs/carbs-in-egg-yolk.htm   (312 words)

Egg White / Yolk Separation - Discuss Cooking Egg whites should whip up high in volume yet be stable, moist and soft enough (even with stiff peaks) to fold easily into batter or spread for meringues. The cakes owe their texture to beaten egg whites and sugar that are folded with egg yolks and flour. After the egg whites and sugar have been beaten to stiff but not dry peaks, add the egg yolk mixture and half of the flour. www.discusscooking.com /forums/f10/egg-white-yolk-separation-2157.html   (1037 words)

HAM & EGGS IN A CLOUD With an electric mixer, beat the egg whites with 1/2 tsp salt and the mustard until stiff. the egg whites into the baking dish, mounding high. Separate the eggs, placing whites in a large bowl and keeping each yolk in its half www.mom-mom.com /ham_and_eggs.htm   (1037 words)

Deviled Eggs or Egg Salad Textual Description If you are making egg salad, hold the bowl with the whites in your bad hand, and use your good hand to cut through the whites with your steak knife. For deviled eggs, used a ceramic or glass baking dish to hold the egg whites; metal surfaces may discolor. To peel an egg, bang it gently against the side of the sink, rotate, and bang it again, until cracks run all the way around it. home.pacbell.net /benjam47/devileddesc.html   (775 words)

Copper Egg White & Meringue Bowl Solid copper egg white bowls are unbeatable for whipping egg whites and meringues*. Chefs have known for centuries that egg whites beaten in copper have more volume, are stiffer and stay firm longer then egg whites beaten Whip them better with our stainless steel egg whisk. www.villagekitchen.com /mfg/matfer/pan/copper/egg_bowl.html   (131 words)

Egg White Success Stories - Lana's Eggwhites Lana's Egg Whites are most commonly consumed by the dozen by fitness enthusiasts throughout every gym. I appreciate the ease and simplicity of your egg whites. "Lana's Egg Whites are heat pasteurized and FDA approved, and one of the very best protein sources available. www.lanaseggwhites.com /success   (896 words)

part6b.html In a bowl whisk together the oil, the egg yolks, the orange juice, the zest, and the vanilla and whisk the mixture into the flour mixture, whisking until the batter is smooth. In a bowl whisk together the brown sugar, the oil, and the egg white until the mixture is smooth and whisk in the milk. In another bowl with cleaned beaters beat the whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks. dinnercoop.cs.cmu.edu /dinnercoop/Recipes/cookbook/part6b.html   (10737 words)

Egg White Bowl - Dual Handled The copper egg white bowl is ideal for whipping egg whites as its generous width allows for a good egg white-to-air ratio. The egg whites become very fluffy with exposure to significant amounts of air. Egg White Bowl - Single Ring -- The outer surface is polished for a smooth and glossy finish. www.justcopper.com /copper/egg-white-bowl---dual-handled.htm   (165 words)

FABULOUS FOODS - ALL YOU NEED TO KNOW ABOUT EGGS This is why it's a good idea when separating eggs to have three bowls: one for the yolks, one for the whites and one bowl to separate over so that you won't have to throw out a whole batch if one yolk breaks while separating. Over the egg white bowl, gently pour the contents between the two shell halves, allowing the egg whites to pour out in the process, leaving just the yolk in the shell. A little known fact about eggs is that they can absorb odors from your refrigerator if stored in an open container, although this shouldn't be a major problem unless you're storing eggs along side opened containers of onions and garlic or other such strong smelly foods. www.fabulousfoods.com /school/csingred/eggs.html   (789 words)

Powdered Egg Whites, Egg Recipe In recipes that call for egg whites and no yolks, there is no waste. If you are searching for ways to reduce fat and cholesterol in dishes traditionally calling for whole eggs, like quiche and some cakes and muffins, egg whites can fill the bill. Egg white powder is dried egg white (pure albumen). www.whatscookingamerica.net /Eggs/PowderedEgg.htm   (191 words)

Carbs in Scotch Egg Fortunately, only egg yolks contain cholesterol (egg-whites contain none), so eating egg-whites is a great low carb, low-calorie (29 calories) and low cholesterol eating habit. Eggs contain less than 1 gram of carbohydrate, so they are commonly recommended by most low carb diets. Previously, the dietary and nutritional benefits of egg foods, like Scotch Egg, were balanced by worries over their cholesterol content (270mg). www.carbs-information.com /eggs/carbohydrate-scotch-egg.htm   (312 words)

Salmonella Serotype Typhimurium Outbreak Associated with Commercially Processed Egg Salad --- Oregon, 2003 Investigation by Oregon Health Services and FDA determined that kits for the egg salad were produced in a California plant operated by vendor A. At the plant, eggs were boiled and peeled, yolks and whites were chopped separately, and dressing was made from mayonnaise, pepper, and preservatives (i.e., sodium benzoate and potassium sorbate). Typhimurium was not found in cooked and packaged egg yolks and whites or in egg salad samples, and the specific mechanism of contamination remains undetermined. Egg salad, which had not been displayed for sale when investigators visited the delicatessen, was added to the questionnaire for all the interviews. www.cdc.gov /MMWR/preview/mmwrhtml/mm5348a3.htm   (1927 words)

JS Online: Raw-egg recipes given another crack For those who can't get the eggs, pasteurized egg white products are more readily available, including powdered egg whites that can be reconstituted with water before using, and pasteurized egg whites sold in cartons like egg substitute (be sure to choose those labeled "for whipping" if that's their intended use). As a result, recipes for hollandaise, eggnog, mousse, many favorite desserts and even the coddled egg were reluctantly re-filed in the back of the recipe box in many consumers' homes - lest eating the uncooked eggs they contain lead to a bout of salmonellosis. The raw eggs still need to be refrigerated, as do many dishes made from the eggs. www.jsonline.com /entree/cooking/sep04/260579.asp?format=print   (1927 words)

Sheldon Landwehr - Recipes (Desserts) Whip egg whites and sugar until soft peaks form, then fold in egg yolk mixture evenly and rapidly. Beat the egg whites and a pinch of salt in a bowl until stiff, then add to the pan. In mixing bowl, combine egg yolks and 1/2 cup water and whisk at high speed until volume has increased by 4 times. sheldonlandwehr.com /site/recipes/desserts.html   (2743 words)

lowcarbdesserts.html Whip egg whites until frothy, add in liquid ingredients. Fold in the egg whites into the chocolate batter in two parts. Fold 1/3 of the egg foam into the chocolate mixture with a large rubber spatula until just a few streak of egg are still visible; fold in half of the remaining foam likewise. members.aol.com /aoltechfog/private/lowcarbdesserts.html   (3695 words)

Domaine Carneros Recipe Desserts: Cherry and Chocolate Souffle Continue to whisk egg whites to stiff peaks but not dry. Gently fold in 1/4 of the egg whites to the base as well as the chocolate. In a separate bowl whisk cream to soft peaks and whisk in egg yolk mixture. www.domaine.com /pages/entertaining/desserts/desserts2.html   (226 words)

SportProtein.com Dried egg whites are the ideal product for athletes because we include just the white of the egg in this product. Many athletes and body builders use egg whites in shakes to gain muscle mass. Egg protein has the perfect mix of essential amino acids needed by humans to build and naturally maintain your muscles. www.sportprotein.com   (554 words)

Recipe 11224 --- Asparagus Swiss Souffle: Swiss Switzerland European size bowl, using an electric mixer set on high, beat the egg whites until stiff peaks form. In a small bowl, whisk the egg substitute. whisk in a little of the hot cheese sauce, then return this egg mixture to the saucepan and whisk until well blended. fooddownunder.com /cgi-bin/recipe.cgi?r=11224   (554 words)

Salzburger Nockerln - Switzerland and Austria for Visitors In a separate bowl, whip egg whites with salt until they cling to the beater or whisk. Stir a heaping tablespoon of egg whites into the yolk-flour mixture to lighten. The book is out of print, but it should be easy to find at a used-book dealer. europeforvisitors.com /switzaustria/articles/salzburger_nockerln.htm   (554 words)

Recipe: Egg Salad Sandwich Supreme Egg whites are dressed up with mustard, celery, onion, and green pepper in this sandwich. Combine the chopped egg whites, celery, scallion, green pepper, mayonnaise, yogurt, black pepper, and dijon mustard in a bowl. Place eggs (I cook up an extra in case of breakage) in saucepan; add enough cold water to come to at least one inch above the eggs. www.recipelink.com /gm/31/28919   (170 words)

Renee's Deviled Egg Recipe ARRANGE egg whites on a serving platter place the yellow (the yolk) of the eggs in a mixing bowl. DROP by spoonfuls in the center of the egg whites. "Deviled Eggs, Devilish Eggs, makes no diff what you call 'em--I'll take a half dozen and call it breakfast, dinner, supper, or a great snack," Caj. www.cajunclarks.com /deviledeggs_renee.htm   (207 words)

Low-Fat Egg Salad Sandwich, Sandwich Recipe Peel eggs; discard 4 egg yolks (you will be using 2 whole eggs and 6 egg whites). To cook the eggs, place them in a single layer in a pan with enough cold water to cover them completely. In a medium-size bowl, chop the eggs up. whatscookingamerica.net /Sandwich/EggSaladLowFat.htm   (222 words)

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