I just joined the forum. I have had TCB since it was given to me as a gift in 1989. I’m relatively fearless, but have taken on a larger project. Which is the reason for my questions.
After spending a few hours (that I had to spare, ha ha) perusing all of your comments, and I do mean almost all. I decided that this was the place to ask my questions.
For food safety reasons, I was going to pasteurize the egg whites for the Mousseline Buttercream. Thanks to all of your comments, it was easy to choose this recipe for the buttercream.
I read that you could hold them at 140 for 3.5 minutes or 1 minute at 160. Since eggs start to cook at 160 the 140 hold seemed a safer route with more margin of error. Well . . .
Around the edges where the bowl touched the pan the eggs started to coagulate. The constant mixing brought small particles of soft-cooked egg into the mass of whites.
I strained the whites in case there were any larger pieces. I lost about 1/4 cup of whites through this experiment.
My question is. Will the soft pieces of white affect how the eggs whip up or hold their structure?
I tried to make a mini batch of buttercream, but only got as far as the whites and the extra sugar. With such a tiny quantity of syrup, I misjudged its temperature (I think). Anyhow, I didn’t waste the butter. But the whipped eggs did not belie any texture of cooked egg.
Has anyone else tried to retrieve slightly overheated egg whites for buttercream? Or is it better to just cut my losses and start over? I’m thinking pasteurized egg white in a carton. (otherwise I’ll have another 12 egg yolks around, the first 12 will go into the cakes).
Wow! This was spurred by the thread discussing whether the hot syrup really brings all of the whites up to a sufficiently high temperature to effectively kill any bacteria that might possibly exist in the eggs. I personally, am not concerned, but as this is for someone else, I thought I would take the extra step.
Thank you for any advice.