Posts Tagged ‘egg whites’

Kitchen Tips Tuesday: Separating Eggs

April 7, 2015

 

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Separating eggs is serious business. If you are making something like a souffle, meringue or another dish that requires beaten, fluffy egg whites, it is crucial that no yolk gets mixed in. If there is any moisture, egg yolks, or other impurities in the bowl, the egg whites will fail to become the big, white peaks you are looking for.
For this reason, we recommend using 3 bowls to separate eggs. One for the white, one for the yolks and one to separate the eggs over.

We separate the eggs and put the white in the small bowl and throw the yolks into the designated yolk bowl, before transferring the whites to the larger bowl. That way, if you get a little yolk into the whites while separating, you only lose one egg.

If you happen to get a little yolk into the whites, put it aside to use for things like egg white omelets, or other dishes that don’t require the egg whites to be beaten into stiff peaks. A little cream of tartar can also keep the egg whites stiff after beating.

Happy Baking!

GIF: Glasshouse Images

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Unrecipe of the Week: Egg Cups

March 30, 2015

I have been obsessed with these healthy and delicous mini soufflés, which are baked in a muffin tin.

They are easy to make and reheat well, so you can whip them up in advance and store them in the refrigerator until you are ready to eat them. You can put virtually anything you like in them, and each muffin cup is an opportunity to experiment with different fillings.

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Mini Egg Cups:

Preheat the oven to 350 degrees. Spray each cup you are using in a muffin tin with cooking spray. You can fill the whole pan, or just a few cups at a time.

Add the filling ingredients. I have been using broccoli and cheese, but any combination of vegetables, cheeses and ham, bacon or smoked salmon would work. Think of it as a mini omelette.

Pour liquid egg whites into the pan until it barely reaches the top. It will puff up during baking. Place then muffin tin on a baking pan “just in case” they run over, and slide it into the oven. Bake until puffed and a sharp knife inserted in the middle comes out clean. This should take about 20- 25 minutes or so, depending on the fillings.

A few things to note:

If you are using raw vegetables, such as broccoli or mushrooms, chop and quick saute them before putting adding them to the pan. Finely diced onion or shallots can be placed in the pan and put in the oven to start the cooking process. Add the rest of the ingredients about 5 minutes later.

If you are using sausage or bacon, cook that before using.

It is best to layer onions first if you are using them, then other vegetables, cooked meats or fish, then sprinkle the shredded cheese on top, so that it doesn’t burn.

I have used frozen chopped broccoli florets or spinach without precooking.

You can use whole eggs if you prefer. Scramble them with a little milk and use in place of the egg whites.

To reheat, just pop them in the microwave for 2 or 3 minutes until heated through and enjoy!

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No Yolk

November 7, 2013

4093602642For many years, we have been led to believe that egg yolks are our enemy. They are fattening and harbor all the nasty cholesterol that clogs our arteries and leads to heart problems, right? WRONG!

The American Heart Association recommends that we limit our cholesterol intake to 300 mg, per day. One egg yolk contains 185 mg, and who really eats just one egg? One egg contains approximately 72 calories, while the white contains only about 17 calories. It seems like a no-brainer to skip the yolk yet nutritionists are beginning to think differently.

Almost 90% of the nutrients in an egg are found in the yolk. What’s a little cholesterol, when you can get calcium, iron, folate, zinc and vitamins A, D and E, just to name drop a few?

Cholesterol is determined more by your genetics, fitness habits and stress levels, and less by the amount of animal fats you consume. Your cell structure is dependent on it, and it’s a precursor to your sex hormones and essential for growth.

They are better than a bagel for weight loss. Studies show that those individuals who ate eggs for breakfast, lost more weight than those whose breakfasts were made of white carbs. The high protein content also kept the subjects satiated for longer periods of time.

So, toss the old conventional wisdom out the window, and try eating the whole egg. You might just find it’s the healthier alternative.

No yolk. (bad pun intended.)

photo: Glasshouse Images

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How to Separate an Egg

August 28, 2012

Separating eggs is a messy, but necessary task. Many recipes call for just the yolks, or just the whites.  Some use both, but they are required to be added separately.

If even a little speck of yolk gets mixed into the whites, they won’t whisk up properly, resulting in flat soufflés and baked goods.

Traditionally, the egg is separated by cracking it open, and passing the raw egg back and forth between the shells, until the white slips out, and then putting the yolk into a different bowl.

For those who don’t mind getting their hands a dirty, the egg can be poured into your palm and the white will drip out from between your fingers into the bowl, leaving you holding the yolk.

Always use a perfectly clean, dry bowl for the egg whites, and make sure your hands are also clean, and oil free. Egg whites are fussy, and they won’t cooperate if they come into contact with other substances. Conversely, a little of the whites will not effect the reaction of the yolks when cooking. It’s best to use a small bowl for separating the egg whites, and then transfer them one by one to a larger bowl once they are separated cleanly. That way, if there is any contamination, you will only waste 1 egg, not the whole batch.

Just when you think there are no new techniques to handle this common kitchen task, something truly innovative comes along.

Today, I came across a YouTube video, of a very unique way to separate eggs.
The egg was cracked carefully into a bowl, so that yolk remained intact. An empty plastic water bottle was placed gently on top of the yolk, and when it was squeezed, the yolk was vacuumed up into the bottle, unbroken.  Truly amazing!

It just goes to show you, there are lots of ways to separate an egg!

Happy Baking!

photo: Glasshouse Images 


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