Help!!!! <VBG> Should eggs and/or egg-whites be at room temperature
before beating them to stiff points? I know heavy cream, the beaters,
and the bowl should be very cold to make whipped cream, but I get that
backwards with egg whites! Which is it for beating egg whites - room
temp stuff or cold? TIA.

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Sky > wrote:
> Help!!!! <VBG> Should eggs and/or egg-whites be at room temperature
> before beating them to stiff points? I know heavy cream, the beaters,
> and the bowl should be very cold to make whipped cream, but I get that
> backwards with egg whites! Which is it for beating egg whites - room
> temp stuff or cold? TIA.
>
> Sky

Good question, I too have had problems with getting those peeks?
Did you any chance use pasteurized egg whites from milk like cartons?
I think sometimes over beating them makes it worse. I lean towards room
temperature. But maybe on what your trying to make.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

On 12/24/2010 3:30 PM, Dan L wrote:
> > wrote:
>> Help!!!!<VBG> Should eggs and/or egg-whites be at room temperature
>> before beating them to stiff points? I know heavy cream, the beaters,
>> and the bowl should be very cold to make whipped cream, but I get that
>> backwards with egg whites! Which is it for beating egg whites - room
>> temp stuff or cold? TIA.

> Good question, I too have had problems with getting those peeks?
> Did you any chance use pasteurized egg whites from milk like cartons?
> I think sometimes over beating them makes it worse. I lean towards room
> temperature. But maybe on what your trying to make.
>

No, not using pasteurized egg whites. I'm making the annual holiday
'chocolate icebox cake' recipe that's a family tradition - and it's my
all-time favorite dessert. Recipe reference can be found here ---->
http://www.recfoodcooking.com/tips/cic.html

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Fri, 24 Dec 2010 15:15:46 -0600, Sky >
wrote:

>Help!!!! <VBG> Should eggs and/or egg-whites be at room temperature
>before beating them to stiff points? I know heavy cream, the beaters,
>and the bowl should be very cold to make whipped cream, but I get that
>backwards with egg whites! Which is it for beating egg whites - room
>temp stuff or cold? TIA.
>
>Sky

It is essential they be at room temp. If you don't have about an hour
to leave them at room temp, place them in warm water for a few
minutes.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
Updated 12/24/10

Natural Watkins Spices
www.apinchofspices.com

On 12/24/2010 4:02 PM, wrote:
> On Fri, 24 Dec 2010 15:15:46 -0600, >
> wrote:
>
>> Help!!!!<VBG> Should eggs and/or egg-whites be at room temperature
>> before beating them to stiff points? I know heavy cream, the beaters,
>> and the bowl should be very cold to make whipped cream, but I get that
>> backwards with egg whites! Which is it for beating egg whites - room
>> temp stuff or cold? TIA.
>>
>> Sky
>
> It is essential they be at room temp. If you don't have about an hour
> to leave them at room temp, place them in warm water for a few
> minutes.

Thanks, koko! That's what I thought. IIRC, it's also essential that no
yolk contaminate the egg white, or else the whites won't whip! Now's a
good time to take an hour-break while I wait for the eggs to come to
room temp! See the separate post about my "new year's resolution"!!!!

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Sky wrote:
>
>Help!!!! <VBG> Should eggs and/or egg-whites be at room temperature
>before beating them to stiff points? I know heavy cream, the beaters,
>and the bowl should be very cold to make whipped cream, but I get that
>backwards with egg whites! Which is it for beating egg whites - room
>temp stuff or cold? TIA.

http://whatscookingamerica.net/Eggs/perfectmeringue.htm

On 12/24/2010 4:59 PM, Brooklyn1 wrote:
> Sky wrote:
>>
>> Help!!!!<VBG> Should eggs and/or egg-whites be at room temperature
>> before beating them to stiff points? I know heavy cream, the beaters,
>> and the bowl should be very cold to make whipped cream, but I get that
>> backwards with egg whites! Which is it for beating egg whites - room
>> temp stuff or cold? TIA.
>
> http://whatscookingamerica.net/Eggs/perfectmeringue.htm

Thanks for the link. It's been very helpful

sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Dec 24, 8:07*pm, wrote:
> On Fri, 24 Dec 2010 16:22:20 -0600, Sky >
> wrote:
>
>
>
> >> It is essential they be at room temp. If you don't have about an hour
> >> to leave them at room temp, *place them in warm water for a few
> >> minutes.
>
>
> It's things like this that explain why half or more of what I cook
> turns out badly. *Recipes just assume we know things like this (I
> guess). *I'd just get the eggs out of the fridge and start beating. *I
> think people are either cooks, or not cooks at all. *I fall into the
> "not" category except the most basic things and boxed foods.
> Back in the 50's and 60's none of us males were ever taught any
> cooking in school. *I guess they just assumed we'd all marry women who
> were cooks. *I guess my fault was never finding a wife who could cook
> for me. *- Hide quoted text -
>
> - Show quoted text -
>
>
That's why there are groups such as this and also why cookbooks are
published.

On Fri, 24 Dec 2010 15:15:46 -0600, Sky >
wrote:

>Help!!!! <VBG> Should eggs and/or egg-whites be at room temperature
>before beating them to stiff points? I know heavy cream, the beaters,
>and the bowl should be very cold to make whipped cream, but I get that
>backwards with egg whites! Which is it for beating egg whites - room
>temp stuff or cold? TIA.
>
>Sky

Hi Sky,

Separate the eggs while cold so that the yolk is less likely to break.
If I'm doing more than a few eggs I separate the fingers of one hand
slightly, and drop the egg into that hand, allowing the white to drain
through while holding the yolk. Definitely faster and messier than
the back-and-forth between eggshell halves.

Although the cookbooks say to whip the whites at room temperature, I
don't recall ever having problems getting stiff peaks with eggs right
out of the fridge. Maybe I'm just beating long enough for the whites
to warm up. :-)
--
Best -- Terry

On Sat, 25 Dec 2010 05:43:47 -0600, Terry >
wrote:

>On Fri, 24 Dec 2010 15:15:46 -0600, Sky >
>wrote:
>
>>Help!!!! <VBG> Should eggs and/or egg-whites be at room temperature
>>before beating them to stiff points? I know heavy cream, the beaters,
>>and the bowl should be very cold to make whipped cream, but I get that
>>backwards with egg whites! Which is it for beating egg whites - room
>>temp stuff or cold? TIA.
>
>If I'm doing more than a few eggs I separate the fingers of one hand
>slightly, and drop the egg into that hand, allowing the white to drain
>through while holding the yolk. Definitely faster and messier than
>the back-and-forth between eggshell halves.

Neither is acceptible; egg shells are considered contaminated, never
use the shells as a tool. Eggs are best seperated with a device made
for the purpose and one at a time into a separate container before
adding to the batch otherwise there's too much chance of adding a bit
of yolk, at the worst a rotten egg. For those who use egg whites
often and/or in quantity they should consider using powdered whites or
meringue powder, they're salmonella free, that's what bakers use. One
should be especially diligent with using fresh egg white for
meringues/icings/desserts as rarely are they sufficiently cooked, if
at all.
http://www.baking911.com/pantry/eggs.htm

On Fri, 24 Dec 2010 22:21:50 -0800 (PST), itsjoannotjoann wrote:

> On Dec 24, 8:07*pm, wrote:
>> On Fri, 24 Dec 2010 16:22:20 -0600, Sky >
>> wrote:
>>
>>
>>
>>>> It is essential they be at room temp. If you don't have about an hour
>>>> to leave them at room temp, *place them in warm water for a few
>>>> minutes.
>>
>>
>> It's things like this that explain why half or more of what I cook
>> turns out badly. *Recipes just assume we know things like this (I
>> guess). *I'd just get the eggs out of the fridge and start beating. *I
>> think people are either cooks, or not cooks at all. *I fall into the
>> "not" category except the most basic things and boxed foods.
>> Back in the 50's and 60's none of us males were ever taught any
>> cooking in school. *I guess they just assumed we'd all marry women who
>> were cooks. *I guess my fault was never finding a wife who could cook
>> for me. *- Hide quoted text -
>>
>> - Show quoted text -
>>
>>
> That's why there are groups such as this and also why cookbooks are
> published.

all for unmarried males? i must say it's rather sweet of them.

your pal,
blake

In article >,
Sky > wrote:

> Help!!!! <VBG> Should eggs and/or egg-whites be at room temperature
> before beating them to stiff points? I know heavy cream, the beaters,
> and the bowl should be very cold to make whipped cream, but I get that
> backwards with egg whites! Which is it for beating egg whites - room
> temp stuff or cold? TIA.
>
> Sky

Room temp will get you more volume. And if you *know* that cold is for
whipping cream. . . . :-)

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

In article >,
Dan L > wrote:

> Sky > wrote:
> > Help!!!! <VBG> Should eggs and/or egg-whites be at room temperature
> > before beating them to stiff points? I know heavy cream, the beaters,
> > and the bowl should be very cold to make whipped cream, but I get that
> > backwards with egg whites! Which is it for beating egg whites - room
> > temp stuff or cold? TIA.
> >
> > Sky
>
> Good question, I too have had problems with getting those peeks?
> Did you any chance use pasteurized egg whites from milk like cartons?
> I think sometimes over beating them makes it worse. I lean towards room
> temperature. But maybe on what your trying to make.

Pateurized egg whites take longer to beat to a peak but AFAIK, they will
get there €“ just not as quickly.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

In article >,
Sky > wrote:

> http://www.recfoodcooking.com/tips/cic.html

Thanks for the link, Sky. It looks tasty.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

>
> Good question, I too have had problems with getting those peeks?
> Did you any chance use pasteurized egg whites from milk like cartons?
> I think sometimes over beating them makes it worse. I lean towards room
> temperature. But maybe on what your trying to make.
>
> --
> Enjoy Life... Nad R *(Garden in zone 5a Michigan)

I've never had the patience to figure out how to beat pasteurized egg
whites into a regular-looking meringue. I don't think it's possible.

N.

Nancy2 > wrote:
>>
>> Good question, I too have had problems with getting those peeks?
>> Did you any chance use pasteurized egg whites from milk like cartons?
>> I think sometimes over beating them makes it worse. I lean towards room
>> temperature. But maybe on what your trying to make.
>>
>> --
>> Enjoy Life... Nad R (Garden in zone 5a Michigan)
>
> I've never had the patience to figure out how to beat pasteurized egg
> whites into a regular-looking meringue. I don't think it's possible.
>
> N.

I may try my egg whip in my food processor instead of the mixer. Maybe a
higher speed will work. So far unsuccessful with those pasteurized eggs.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)