Someone...Anyone...How long should it take for my eggwhites and sugar to get to 160 degrees? I've been at it for about 30 minutes now!
Ten minutes. You need to check your bain marie set up--you're loosing too much heat--does the pan of egg whites sit down into the other pan? And slow down your stirring--but don't let the eggs cook.
I'd suggest your double boiler is inefficient.
I have a very sensitive stomach and I've never gotten a bad reaction to my smbc and mine doesn't always get to 160. It's ok.
I make SMBC all the time. I have read in several recipes your egg white/sugar mixture is ready when you can rub some of the combo between your fingers and the sugar is not grainy anymore. I do this all the time and have never had a problem, either how it whips up or anybody getting sick, and I use this always.
What recipe are you using? The Martha Stewart SMBC recipe I use a lot says to heat the mixture to 140Â°F instead of 160Â°F.
I've recently starting using the pasteurized liquid egg whites from the store-- next to the Egg Beaters and other liquid egg products. I'm a bit paranoid and using the pasteurized egg whites just makes me a bit less paranoid (not to mention I get tired of separating eggs sometimes, unless I need the yolks for lemon curd or creme brulee). I still heat them with the sugar in a double boiler to get it dissolved. By the time the sugar is dissolved, it usually seems to be at 140Â°F anyway.
Thanks so much! Ugh..what a mess that was! Yes, I think my double boiler was my problem. Once I removed the bowl (with oven mitts b/c it was too hot) most of my water was gone. It finally got to 160 degrees, but by then a lot of the eggs/sugar were cooked on to the side of the bowl. I definitely lost a lot and I think that my finished product tastes a little too buttery for my taste, but its okay, it was only my second time. Practice makes perfect, right
bellabiaggio - if you start with room temp eggs it takes less time - also did you use salted butter or unsalted. The first time I made smbc I used salted because it was what I had and it had a VERY buttery taste. the next time I used unsalted and WHAT A DIFFERENCE! no more buttery taste just a nice smooth creamy sweet taste almost like pudding.
good luck on your next batch!
We used a recipe we found on here and it took us a half hour, as well. We had a good seal with the double boiler, we had the eggs at room temperature, and we used unsalted butter. Wonder if it was a humidity factor.
Paul & Peter
What kind of pasteurized whites are you using? Do you have to do anything special to get them to whip?
I agree with all above. It should take 5 to 10 minutes. I put my kitchenaid metal bowl with the eggs and sugar right on top of a smaller diameter pan that covers the opening and keeps the heat in. I also wire whisk it fairly frequently while it is heating up to 160. Then put the bowl right on the mixer and continue on.