What to cook with egg white? How to separate egg yolk from white

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Proteins are used as an ingredient in baking and confectionery recipes. They are also used in the preparation of he althy breakfasts and afternoon snacks. When wondering what to cook with egg white, you can discover many different dishes. For example, such as scrambled eggs, pancakes, pies, cakes and pastries. This article discusses the rules for using proteins in cooking and recipes for delicious desserts made from protein cream.

How to separate egg yolk from white

There are several options for separating the yolk.

Take a whole raw egg, make two small holes with a needle from both edges. Place your lips against one of the edges and blow the egg white through the hole. This way the yolk will stay in the shell.

For another method, you will need care and skill. Crack an egg evenly over a bowl and separate the two halves a little. A large mass of egg white will flow out. Try tossing the yolk from one shell to another so that the rest of the protein also spills into the bowl.

Twist out of the netpaper like a bag. Place the bag in the glass with the narrow side down. Crack an egg into it. The protein should flow into the glass, and the yolk should remain in the paper.

Whipping rules

The beginning of the process is marked by whipping some egg whites, without other ingredients. Whip at low speed and leave the blender on until the product is ready.

To speed up cooking, it is recommended to add a drop of lemon juice or s alt to the proteins.

When the mass becomes like fluffy foam, sugar or powdered sugar is added. Beating speed increases slightly.

Continue beating the egg whites and sugar until thick and firm. When turning the dish over, it must remain in it and not flow out. On the whisk, the mass should also not fall off.

Secrets of air proteins

Use only fresh eggs for a period of no more than a couple of days. Then you will be sure that the proteins will turn out fluffy.

Washing utensils must be clean and dry. Even a couple of drops of water can prevent the formation of foam.

It is best to use dishes made of glass, not plastic. Since the latter retains moisture even after long drying.

Do not touch the egg whites with your hands. If parts of the shell or yolk get into the container, then they should be removed with a fork or other cutlery.

Use cold, not warm eggs. Since the proteins settle from the latter, and the foam does not form.

Cream for desserts

Egg white cream is one of the most common types of pastry cream. It can be dyed any color with a few drops of food coloring.

Required Components:

• four eggs;
• glass of sugar;
• 0, 3 small spoons of citric acid.

Cooking algorithm:

1. Separate the whites from the yolks by placing them in a separate bowl.
2. Beat with a blender, slowly add sugar, then acid. Beat, do not stop throughout the cooking process.
3. Heat up the bowl with the protein mass in a water bath. Beat 10 minutes.
4. Remove cream from heat and beat for another five minutes.

The cream is ready, you can fill desserts with it.

Cream rolls

Egg white cream is often used in cream roll recipes. It has long been known and loved by many sweet tooth. For such a dessert, special cone-shaped molds will be required.

Products for cooking:

• two yolks;
• two cups of wheat flour;
• one and a half glasses of clean water;
• a little s alt;
• 20 drops of lemon juice;
• 200 grams of butter;
• egg;
• three squirrels;
• 6 large spoons of sugar;

Cooking process:

1. In a container, combine two yolks, water (200 ml), citrus juice and s alt.
2. After dissolving the s alt, add the flour. Knead the dough. It should be tightand viscous. If the dough is too liquid, then add a little more flour, if on the contrary, then water.
3. Knead the dough for about 7-10 minutes. Form it into a ball, place it on a table sprinkled with flour, cover with dishes and leave for half an hour.
4. In a separate container, put softened butter, add 3 small spoons of flour. Make a square cake.
5. On the dough, make cuts in the form of a cross with a knife. Sprinkle flour on top and roll into a thin layer. The edges should be thinner than the center.
6. In the middle place the oil mass. Raise the edges of the dough and cover it, fix the edges of the cake.
7. Roll out the dough into a rectangle about 10 mm thick. Fold four times.
8. Cover the product with a towel and leave for 12 minutes.
9. Knead the dough and roll it out again.
10. Repeat the folding process. Leave on for 20 minutes.
11. Roll out the dough and fold it in four again and leave it untouched for half an hour.
12. Repeat the procedure one last time.
13. Roll out the resulting dough into a rectangle 6 mm thick.
14. Cut into 2 cm wide slices.
15. Pull the dough onto a special mold, starting from the narrow end.
16. Cover a baking sheet with parchment and place the finished tubes on it.
17. Brush pastries with egg for a golden hue.
18. Cook in the oven for 15-20 minutes at 190 degrees.
19. In a separate bowl make protein cream.
20. When whipping the egg whites, pour in the sugar syrup and finally add the lemon juice.
21. Place the cream in a pastry bag, stuff the tubes with it.
22. Sprinkle pastries with powdered sugar.

Dessert is ready. It can be garnished with mint leaves and a slice of lemon on the edge of the plate.

Cream baskets

This recipe requires shortcrust pastry, which you can make yourself or buy at the store. You can also decorate the dessert with berries, marmalade, chocolate chips or confectionery sprinkles.

For baskets we need the following products:

• shortbread dough;
• 135 grams of apple jam;
• two eggs;
• 135 grams of sugar;
• a small spoonful of lemon juice;
• 7 grams of vanillin.

Recipe:

1. Divide the dough into small pieces and distribute into molds. Pierce the bottom of the cake with a fork.
2. Cook the baskets in the oven for 15 minutes at 190 degrees.
3. In a bowl, mix egg whites, lemon juice and sugar. Start whipping with a blender. Place the bowl in a water bath. After 10 minutes, remove the dishes from the stove.
4. Continue beating egg whites for the next 5 minutes.
5. Fill a pastry bag with cream.
6. Put a little jam into the finished baskets. Apply cream on top.

Baskets ready to delight you and your guests with a pleasant taste and exquisite aroma.

Eclairs with custard

When answering the question of what to cook from egg white, eclair cakes come to mind first of all. They have a unique taste and are easy to prepare.

Components:

• 8.5 large spoons of milk;
• one and a half glasses of water;
• 150 grams of butter;
• 7 eggs;
• 4 protein;
• s alt;
• one and a half cups of sugar;
• 13 large spoons of flour.

Cooking eclairs:

1. In a bowl, combine 125 ml of water, the same amount of milk and 100 grams of butter. Mix. Heat the contents on the stove. Stir constantly.
2. Gently add flour.
3. Put the finished homogeneous dough in a cool plate to cool.
4. Add eggs to the batter, adding them one at a time. After each new egg, do not forget to mix everything well. The result should be a dense and soft dough.
5. Put the dough on a parchment-lined baking sheet.
6. Bake for 20 minutes at 190 degrees.
7. Packs can only be taken out when the oven is completely cool. This is done so that the dough remains airy and does not settle.
8. Make protein cream.
9. Fill the cakes with the finished cream. To do this, you can use a pastry bag or a syringe.

The treat is ready. Happy tea drinking!