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Dr. Guang Wang’s 2009 dissertation at Iowa State exploring how different yolk lipids disrupt egg white foams: https://dr.lib.iastate.edu/entities/publication/e7251a19-8ae3-4a6a-95dc-da9fc0d71493
2011 study where they used lipase to eliminate yolk contamination: https://pubmed.ncbi.nlm.nih.gov/22417349/
Thanks to Allform for sponsoring this video! Click https://www.allform.com/adamragusea for 20% off the sofa of your choice — plus free shipping within the US! Our whiskey leather 3-seater with chaise is holding up great, no matter how many eggs I drop on it. #Allform
This was fun to watch 🙂
Long story short, don't teach your granny how to cook eggs 🙂
Your videos like this remind me of "Good Eats" with Elton Brown. The next generation of home cooks needs to know this stuff.
I have always used this beaten whole egg to make an easy smooth carbonara or other creamy pasta. Just adding a little parmesan, or lemon, chicken, bacon etc. This work like a good substitute to the heavy calorie bechamel sauce and a surprising stable sauce, just mixing after pasta is done
I think Alton Brown would be proud of this content. 👍
This was pretty interesting, thanks.
To Adam: 12:34 get some eggs you feel like eating raw, and mix the yolk with sugar (quite a lot of it, you will notice a color change while it reaches maturity) it's called 'uovo battuto' in Italy, originary from the north but used through the country, very good – that's tipically a treat for kids
Beating together whole egg and sugar is a great way of making buttercream icing. The ratio is one egg to 1/4 cup (56 g) to 1 stick of butter (1/2 cup /140 g) with a pinch of salt per egg. The egg, sugar & salt mixture gets cooked in a heat-safe mixing bowl, over a hot water bath, while whisking constantly, until it comes to 165 degrees F, 74 c. Then it gets beaten on a stand mixer until cool and very fluffy. I use an ice pack under it to speed things up. When both are very close in temperature, slowly add very soft butter in tablespoon blobs and incorporate. If it appears to curdle, slow down on the butter and beat harder. Add what ever flavoring and food coloring that you like and you have a safe, stable, very tasty frosting that will chill very solid and stand up to moving and piping. Heck, while solid, you could even try carving it. This is my favorite buttercream because it doesn't leave behind any orphan egg yolks or egg whites. There are also sponge cake recipes that call for whole egg foam. There is one in Julia Child's books.
@howtocookthat
is it me or the sound in this vid is too loud and screwing up?
Season your heavily beated eggs and then cook them on really low heat. That should come out decently
hey i love your brownie recipe, is there a way to make them super fudgy?
So are we just not gonna talk about how cool the pipe cleaner demonstration was?
Wait, did I just learn how to make souffle in ten seconds?
Can't believe the end wasn't more…egg-speriments.
This reminds me of that one episode of Good Eats about this.
Well, if you do get little yolk into your egg whites…a drinking straw works well for getting it out. Just poke it in, where the yolk bit is and very gently suck on the straw. (You can also use a large syringe, if you're really afraid of getting raw egg into your mouth).
There's a sponge cake recipe I've used before for lamingtons that uses whole eggs whipped up, it actually turns out really nice