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When beating egg whites, they are classified in three stages according to the peaks they form when the beater is lifted: soft, firm, and stiff peaks. Overbeaten eggs take on a dry appearance, and eventually collapse. Egg whites do not beat up correctly if they are exposed to any form of fat, such as cooking oils or the fats contained in egg yolk.
When beating egg whites, they are classified in three stages according to the peaks they form when the beater is lifted: soft, firm, and stiff peaks. Beads of golden liquid can form on meringue when it is overcooked, undercooked, stored in a refrigerator, or made on a humid day. [9] This is called weeping or sweating.
The way Child finishes off her eggs is very similar to methods described above: she pours 1 or 2 inches of water into a skillet with a splash of vinegar and simmers the eggs until the white is set ...
For the cream: In a saucepan over low heat, combine mascar- pone, egg yolks, and sugar and cook until light in color. Let cool at least 20 minutes. Add hazelnut liqueur, rum, and 3 tablespoons ...
The egg is finished when the white has set and the yolk is still soft. You can even trim off any stringy parts. Watch the video above to learn the trick to poaching a perfectly round egg.
First the egg whites, and possibly salt, vanilla extract, and cream of tartar, are mixed at a medium speed until a soft peak forms. Whipping continues while the sugar is slowly added. Once a hard peak is formed, [ 7 ] the flour is folded into the mixture of egg whites and sugar.
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Other alternative leavening agents are egg whites mechanically beaten to form stiff peaks, as in the case of many waffle recipes, or steam, in the case of cream puffs. Nevertheless, in a commercial process, designated chemical leavening acids and bases are used to make gas production consistent and controlled. [ 5 ]