Subscribe to this
Why do recipes for beaten egg whites warn you about dryness?
Why do recipes for beaten egg whites always warn you to beat until stiff but not dry and is there a way to keep this from happening?
When egg whites are over beaten, they start to lose their moisture, airiness, and smoothness and break down when folded into other ingredients. The miracle solution here is surprisingly easy: use 1/8 teaspoon of cream of tartar for every egg white (1 teaspoon for 8 egg whites).
Add it to the whites soon after you begin to beat them, when they start to get frothy. Note: egg white will never beat to stiff peaks if there is it comes into contact with any grease, either from the bowl, beater or even a bit of broken egg yolk.
Send to a Friend
Print
Post/Read Comments
Digg
de.licio.us
Facebook
StumbleUponTrackBack
TrackBack URL for this entry:
http://www.realbakingwithrose.com/blog/mt-tb.cgi/180
Send to a Friend
Comments
Loulou -- it depends on the recipe. Does your recipe have any baking powder or baking soda in it? If it does, you can probably omit the step of beating the egg whites, although you will get a denser cake. If the cake depends only on the beaten eggs for aeration, then you'd better beat them unless you want a cake with the texture of a brick!
Reply to this Posted by: Barbara | March 15, 2009 4:13 PM #
i would like to know if i can just add egg whites to batter instead beaten them separtely?
loulou
Reply to this Posted by: Anonymous | March 13, 2009 11:29 AM #
the cake will be lighter (airier)
Reply to this Posted by: rose levy beranbaum | March 14, 2008 10:59 AM #
When a pound cake asks for the eggs to be separated and the whites beaten then folded into the batter, what difference will that process make in the cake once it's baked?
Reply to this Posted by: Kay | March 13, 2008 6:54 PM #
Agreed - salt, in combination with the other ingredients, equals flavor.
Reply to this Posted by: Patrincia | January 14, 2008 10:41 AM #
Mark, here is what Rose writes about salt in the Cake Bible "The only function of salt in a cake is to accentuate or heighten flavor. Without salt, the cake would have a decidedly flat taste." It is on pg 473.
Reply to this Posted by: Rozanne | January 14, 2008 9:13 AM #
Q: What role does salt play in the chemistry of cake baking? Can it be deleted with any consequence?
Reply to this Posted by: Mark Greenbaum | January 13, 2008 9:17 PM #
Ummmm, emulsifying the ingredients, thickening the liquids, and adding rich texture and flavor come to mind.
Reply to this Posted by: Patrincia | September 10, 2007 1:41 PM #
i am doing a project and i need to know what is the function of egg yolk in a pudding such as mousse. i hope you can help! thank you very much
Reply to this Posted by: laura | September 10, 2007 1:19 PM #
Hi, I am trying to make fruits tarts. Just not sure should I use egg yolks or whole egg for the dough. What will be the different in result? Thanks, Sian
Reply to this Posted by: Sian | September 7, 2007 2:15 AM #
Lula, as Patricia said "I'm no Rose" neither am I but the next best thing is the Cake Bible. On page 472 Rose explains the function of eggs in a cake recipe. She also explains about adjusting the b.powder if one is using only yolks as it weakens the structure slightly.
I hope you have the Cake Bible if not look it up at the library or in a book store.
Rozanne
Reply to this Posted by: Rozanne | August 30, 2007 11:07 AM #
Lula - I'm no Rose, but I believe egg whites basically provide structure to baked goods, while yolks tenderize them. Here is a link you may find very helpful:
http://www.baking911.com/pantry/eggs.htm
Reply to this Posted by: Patrincia | August 30, 2007 8:55 AM #
my dog has low albumin, will feeding egg whites help?
Reply to this Posted by: pat pouch | August 29, 2007 6:49 PM #
What effect does egg white have in cake batter? Not BEATEN egg white, per se, but I have a recipe that I love that uses only egg yolks, and I was wondering what adding some of the whites (i.e. the whole egg, not just yolks) might do to the recipe? And vice versa, what role does an egg yolk play in the chemistry of a cake? Is there any article that you can point me to that outlines the scientific effects behind cake ingredients? What the role of each is?
THANKS! Absolutely GREAT site, by the way!
Reply to this Posted by: Lula | July 23, 2007 9:43 PM #
egg white or albumin are the most common terms
Reply to this Posted by: Rose Levy Beranbaum | February 28, 2007 11:31 AM #
Hello love the blog
What is the white of the egg called?
Samantha
Reply to this Posted by: Samantha | February 28, 2007 9:55 AM #
none that i know of but there's a book that has been recommended to me that i posted on this blog. do a search in the search box and i'm sure you'll find it.
also a website i think called "living without"
Reply to this Posted by: Rose Levy Beranbaum | March 19, 2006 11:52 AM #
I have a friend with celiac sprue disease. Basically she has a very strong allergy to gluten and can't eat anything with gluten in it. Are there any recipes out there that could compare with normal flours and have a light airy crumb instead of a dense bread?
Reply to this Posted by: curtis cascagnette | March 19, 2006 11:28 AM #
yes--exactly--and thank you!
Reply to this Posted by: Rose Levy Beranbaum | March 19, 2006 10:48 AM #
So if I want to make meringues, I can do the same thing, except I begin adding the sugar after the cream of tartar has dissolved?
Your blog is really informative, Rose!
Reply to this Posted by: May | March 19, 2006 10:17 AM #