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Eggs Again
someone must've given the hens a good talking to after I complained about the yolks getting smaller!
I made a triple batch of orange curd today and have to report that the 12 yolks weighed exactly what they used to. there was however extra white (1 3/4 cups instead of 1 1/2 cups). When working in larger quantities things seemed to balance out. but I once again have to make the case for weighing over measuring. Someone on the blog was kind enough to G. mail me about a highly accurate and affordable scale. I'm checking it out and will be delighted if I'm able to recommend it! As i'll soon be traveling for several weeks, stay tuned and I'll get back to you about this scale in February after I've worked with it for a while and put it through its paces. I'm optimistic!
You may notice that I'm now capitalizing some words. This is because I'm trying out voice activated software which does it automatically--if erratically. it's pretty fantastic though occasionally it makes some wild errors so I have to proofread carefully until it's more trained to recognize my speech patterns. But it's a lot easier on the hands and fingers. when I do blog entries on my laptop it will be without capitalization as I don't think people will appreciate sitting next to me in public listening to me talk to my computer anymore than they do listening to people talk on cell phones!
on another equipment note: those of you who are as sad as I am about the disappearance of the old-style saran wrap, take heart! I have discovered a viable replacement and will be writing about it in the next few days.
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Comments
i didn't know that frozen whites whipped better. i'll have to try it.
what about the pasteurized shell eggs? ever tried them?
jen
Reply to this Posted by: Anonymous | March 17, 2008 12:13 PM #
Yes, I never keep separated eggs refrigerated as it can brew into a pool of illness, I freeze them right away!
Frozen egg whites will whip better, so you know.
Fresh from the hen whites will not whip!
Reply to this Posted by: Hector | March 6, 2008 7:24 PM #
Hey Hector, FYI I just took my safety and sanitation course by the CRA and they say that pooling eggs into one large batch actually spreads any illness causing bacteria and makes it more dangerous. They recommend buying fresh eggs, refrigerating at 45 degrees or lower and using within 4-5 weeks.
But on the subject of eggs: Rose, can pasteurized shell eggs (not egg product) be used in your various buttercreams with the same results?
Reply to this Posted by: jennifer | March 6, 2008 7:05 PM #
you can even freeze, see Cake Bible for how to freeze whites and how to freeze yolk. I am not a food safety certified expert, but I think frozen eggs are much more sanitary and safe than leaving whole eggs in their shells refrigerated for lenght!
Reply to this Posted by: Hector | March 6, 2008 2:04 PM #
Chrissy - the answer is yes... check out this site for specific instructions:
http://www.baking911.com/pantry/eggs.htm
Reply to this Posted by: Patrincia | March 6, 2008 9:03 AM #
If I separate eggs today to use the whites for buttercream, can I store the yolks in the frigde to use tomorrow for the cake?
Reply to this Posted by: Chrissy | March 6, 2008 8:47 AM #
thanks debbie! the rye bread is one of my favorites and i encourage anyone interested in bread baking to try it. please note the error of the mention of rye flour a second time. the only rye flour used is in the sponge.
Reply to this Posted by: Rose Levy Beranbaum | January 27, 2006 11:24 PM #
Hello Rose. I just bought a copy of the Bread Bible and love it. It explains so many questions I've had about making bread! Also, I just made my first loaf of rye bread. I've been so afraid to try this because it is so hard to find a good rye bread that I thought it must be impossible to make! Anyway, I followed the recipe and not only was it very straightforward, the bread was DELICIOUS! Just like the rye breads I remember growing up. No more store bought breads for me and my family. My family won't allow it! Thanks SO MUCH!!! Debbie
Reply to this Posted by: Debbie Kraus | January 27, 2006 12:54 PM #
I can't wait to hear your review of the scale - I love my digital one, but looking for an upgrade!
Reply to this Posted by: Joe | January 6, 2006 9:30 PM #