egg yolk and egg white mousseline
Posted: 29 November 2008 10:28 PM   [ Ignore ]
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where the recipe calls for all egg yolks i use the whole egg instead ....

i’ve tried this a few times now and the taste (to my taste buds) seems allright…. texture seems okay too… no major disasters to report or problems….

just thought i’d share that with you guys…. I also use free range eggs…. 

is mixing the two parts of the egg a health issue?

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Posted: 30 November 2008 08:37 AM   [ Ignore ]   [ # 1 ]
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classic French buttercream uses whole eggs and the hot syrup….

when you ask about mixing the two parts of the egg as health issue, can you be more specific about the concern?

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Posted: 30 November 2008 10:39 AM   [ Ignore ]   [ # 2 ]
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i guess what i’m asking is….
is there a reason that the recipes use either egg whites or egg yolks…. and not both in the same recipe….
i was wondering if they were kept seperate for like a salmonella issue or something like that….

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Posted: 30 November 2008 02:39 PM   [ Ignore ]   [ # 3 ]
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There is a difference in taste and texture when it is all whites, all eggs and whole eggs…just preference.  The egg white buttercream holds up better in warm weather, ,the egg yolk butter cream is richer and thicker, and whole egg…I would imagine (I’ve never made it but seen recipies) is half way in the middlel

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Posted: 30 November 2008 02:55 PM   [ Ignore ]   [ # 4 ]
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yeah it is sort of in the middle….
guess there aren’t any bacteria issues then…
couldn’t find anything on google…

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Posted: 01 December 2008 09:04 AM   [ Ignore ]   [ # 5 ]
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Yolks are more likely to carry salmonella bacteria than whites, though I think the occurence is infrequent.  The hot sugar syrup would need to heat the eggs to 140 for 3 minutes to kill off salmonella.

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Posted: 01 December 2008 10:03 AM   [ Ignore ]   [ # 6 ]
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yeah…. working with buttercream is a perpetual stress for me - i don’t really want to poison anyone…. so far so good.

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Posted: 01 December 2008 01:43 PM   [ Ignore ]   [ # 7 ]
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Egg yolks also add quite a bit of color to the buttercream so if you want a white buttercream, use just egg whites.  Beautiful cake by the way - just lovely!

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Posted: 02 December 2008 01:39 PM   [ Ignore ]   [ # 8 ]
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i divide for 2 reasons: 1 patricia already mentioned, white frosting. it’s the closest thing to a white frosting rose has got! 2. you get twice the bang from the same egg! i use the classic buttercream for chocolate based frostings, peanut butter and anything that has be colored green. one caveat, the classic doesn’t hold up as well in the heat and we’ve had to stop offering the chocolate at the farmer’‘s market.

jen

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