Lets face it, eggs are an
essential ingredient in baked goods. Whether you are using egg whites only or
the whole egg, they can both be incorporated into your recipe in several ways. Today
I had someone come to me at the bakery, and they said they tried making a cake
for their husband and it came out flat :0( I talked with her, and by deducting
a few things, came up with it must have been the egg whites. When we read a recipe we just assume it is
written correctly, and if we do the steps, no matter what, it should work,…
right?....well I used to think that way, until I went to culinary school that
is. I also took a technical writing class which went over how recipes are
written, and how they actually should be written! Even with some of the
directions you get with a bike, for example, on how to put it together, are not
always written the best way for consumers to understand, and we sit there as
parents trying to figure out why we ended up with way too many left
over nuts and bolts and various other pieces??? Augh….. so anyway, here are a
few simple tips and tidbits from me on
using egg whites:
~Unless called for
differently, I always use large Grade A eggs. Most recipes that just call for “eggs”
are referring to this size. BUT, size does make a difference, so if it calls
for a different size, make sure to use that one.
~Use immediately once egg
is cracked, or store any leftover whites in a tightly sealed container in the
refrigerator for up to one week, or freezer for up to one month. Fresh eggs are
always best when using in your baked goods, but if you need to use frozen egg
whites, use in recipes where the egg is not the only leavening ingredient.
~Use only very clean
utensils to beat your eggs. If you have any kind of oils/fats residue on your
bowl or whisk, you will not obtain the correct texture, and remember not to use
plastic bowls for beating your egg whites, as plastic can attract oils and
greases. Copper bowls are often recommended, but honestly I use stainless steel
in my bakery for everything and it works great (and much more affordable!)
~When cracking the egg,
and separating the yolk from the white, it is usually easier to do when they
are very cold. You don’t want any of the yolk to get into the white, as this
will also keep you from getting the right texture when you beat them. The proper way is to use your hands. When you use the shell you take a chance of contamination because the shell is actually the most dangerous part of the egg when it comes to salmonella. Once
separated, let the egg whites sit until room temperature before beating them, (like
30 min) that helps them whip up to a greater volume.
~Stiff peaks, and soft
peaks.
When your recipe refers
to “peak”, it’s talking about the part of the beaten egg white that sticks up
from the rest when you pull up your beater or whisk. When hard, it will stand
up on its own, and when soft, it will fall almost immediately. This is key in your baking process if it
calls for either of these to be done correctly. Don’t over whip or under whip,
because then you will not have the right amount of air incorporated into them
to work correctly for the recipe you are using. If your recipe is wanting you to
do this, it is using your eggs for leavening, which is very important for the
rise and texture of your baked goods.
~Folding…take care when
folding your egg whites into heavier ingredients. Always gently fold the egg
whites into the heavier mixture. DO NOT mix the batter or dry ingredients into
the egg whites. Fold quickly and avoid over-stirring which will deflate your
egg whites, and make sure this is done right after you finish beating them as
beaten egg whites start losing their volume almost immediately.
~Always have your pans
prepared and oven ready, so once this process is complete you can bake it
immediately. Always, when using egg whites, it needs to get into the oven right
away, or again, it will start to deflate, and you will end up flat.
Egg whites appear in so
many baked goods, and especially in meringues and cakes, so its crucial to know
how to use them correctly.
Happy baking :0)
