Eggs Again
Jan 06, 2006 | From the kitchen of Rose
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.
Print
Post/Read Comments (16)
Digg
de.licio.us
Facebook
StumbleUpon
Hector
04/24/2009 04:06 PM
Gene, i like your method! it is almost like mine's.
REPLY
Gene
04/24/2009 02:32 PM
When in a hurry or cracking a large number of eggs I use Kung Fu! I hold the egg in my left hand and rap it quickly in the middle with the knuckle of the middle finger of my right hand. The left hand spreads the egg shell apart. The right picks up another egg while the left discards the shell and accepts the next egg to be rapped. I imagine Master Po telling me "be one with the shell grasshopper".
REPLY
hector
04/24/2009 03:27 AM
That's the catch 22...
REPLY
Rose
04/23/2009 11:04 PM
i feel compelled to add one more thing about this: however you crack the eggs, do them one-at-a-time over a smaller bowl before adding them to the larger. i still remember the time i was making a génoise wedding cake and i think it was the 24th egg that was rotten. you know what they say about one rotten apple? well it goes for eggs even better!
REPLY
Patrincia
04/23/2009 10:56 PM
I've tried cracking an egg with an egg before, but haven't done it exactly the way you described, so I will try your suggestion next time. I do however put all my eggs into a bowl and then scoop out the yolks with my fingers... so much faster than doing them one by one (and so much easier than going from shell to shell if you ask me).
And yes, the shell works like a magic magnet to attract any stray bits of shell, but here's a little tip I learned from Duff - if you leave the stray egg shell particles alone, they will fall to the bottom of the bowl, then when you pour out the egg/egg whites, the particles will be stuck to the bottom of the bowl.
REPLY
Rozanne
04/23/2009 05:36 PM
Very interesting Hector. Thank you for sharing.
REPLY
Hector
04/23/2009 03:03 PM
i just needed to post this quickly, you may find it useful. last night i cracked and separated over 12,000 grams of eggs, and found this technique the most best. my hands this morning perfectly moisturized.
the results are the minimal eggs shells i have ever experienced, the fastest method and the cleanest egg whites i have seen. try it.
* * * * *
Slamming the egg on the countertop works but often leaves a egg white mess on the countertop plus the crack isn't well asserted. I should you tube this.
Over a big bowl hold one egg with one hand, grab this egg by its wider bottom thus pointing out its pointy narrow tip. With your other hand grab another egg and slam its middle side against the first egg. This makes a perfect crack to pintch open the shell in half and any egg white mess falls on the bowl. Dump the entire contents, whites and yolks, on the bowl and any yolk breakage should be immediatelly fished out with a piece of egg shell which I agree is an egg yolk magnet. Once you finish dumping all the eggs on the bowl now fish out the yolks with your hands. This goes by quite fast and the big volume of eggs in the bowl will keep the eggs cold and easy to separate. It is amazing that one pointy egg remains intact after slamming all those eggs.
p.s. I also explained my chef why we always ended with extra whites after measuring separetelly the yolks and the whites needed for biscuit. I also wonder if the reason scrambled eggs for breakfast taste so plain nowadays because of all that extra whites!
* * * * *
did you invent that tehcnique? fascinating and makes sense since you could squeeze and egg end to end and it woudln't break whereas side to side is another story and don't say 'eggactly'!
* * * * * *
Btw, separated over 12,000 grams of eggs yesterday. I am the master egg separator now. Cracking the egg against the narrow tip of another egg and near zero egg shells and the using hands to scoop out the yolks from the giant bowl after filling it with 100 or so eggs. My hands perfectly moisturized and wrinkle free today!
REPLY
Anonymous
03/17/2008 12:13 PM
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
Hector
03/06/2008 07:24 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
jennifer
03/06/2008 07:05 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
Hector
03/06/2008 02:04 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
Patrincia
03/06/2008 09:03 AM
Chrissy - the answer is yes... check out this site for specific instructions:
http://www.baking911.com/pantry/eggs.htm
REPLY
Chrissy
03/06/2008 08:47 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
Rose
01/27/2006 11:24 PM
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
Debbie Kraus
01/27/2006 12:54 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
Joe
01/06/2006 09:30 PM
I can't wait to hear your review of the scale - I love my digital one, but looking for an upgrade!
REPLY
My Favorite Plastic Wrap!!!
Cake Strips