A Cake A Day Posted 16 Oct 2013 , 3:25am
post #1 of

AI have switched from glass to metal bowl (dont have copper bowl) added cream of tartar and now divided into separate bowls! Using 12 egg whites for wedding cake receipe...they are froathy, but no stiff peeks...is it possible to over neat if you never achieved peaks? Please help!

20 replies
bubs1stbirthday Posted 16 Oct 2013 , 3:59am
post #2 of

Is it possible that there was some type of fat or grease on any of your equipment? This can inhibit the egg whites from beating up properly.

A Cake A Day Posted 16 Oct 2013 , 4:11am
post #3 of

I believe there may have been some yolk in the egg whites...while separating, one of the yolks fell in the egg white bowl and I tried to remove it as carefully as possible, but there was still small traces of yolk in the whites. I have not beat  a ton of egg whites, at least not without sugar, and had no idea that tiny bit of yolk could cause me so much trouble!!! I ended up adding the froathy, but not nearly stiff egg whites to my batter...it may be a total disaster, but I had to at least try because I didn't have enough egg whites to start over tonight :(

A Cake A Day Posted 16 Oct 2013 , 4:14am
post #4 of

Oh my goodness!!!! I had beaten the sugar and butter together and didn't even think to clean the beaters, again, I haven't done the egg white thing!! I bet that was it! DARN IT!! You live and you learn!!!

kakeladi Posted 16 Oct 2013 , 4:16am
post #5 of

Yep, either grease or yolk will prevent whites from whipping up.  You many not realize there is a bit of grease on any equipment used.  Even if it has been washed, you could have a bit of greawse on your fingers when you handle it.  And of course yolk is a real problem - even just a tiny bit (that's because it's another form of 'grease).

A Cake A Day Posted 16 Oct 2013 , 4:59am
post #6 of

Well now I know. Really kind of disappointed because I needed to have these layers baked and in the freezer...instead I wasted tons of time and ingredients and still have no cake worth speaking of ;(  Thank you for the trouble shooting...I won't make that mistake again if I can at all avoid it.

bubs1stbirthday Posted 16 Oct 2013 , 5:01am
post #7 of

You sure do - and it is not something you would even realise if you didn't know. On the upside you know what caused your problem so you know how to avoid the issue next time :smile:

MBalaska Posted 16 Oct 2013 , 6:41am
post #8 of

Egg whites are so sensitive.   I not only use clean & steamed mixer bowl & beaters each time. I put a tsp. of white vinegar into the mixer bowl and use a paper towel to wipe the entire inside of the bowl.  This makes sure that there is not any grease at all in there.

 

Then I rinse it well with hot water and wipe dry with a clean towel.

 

When I crack my eggs for baking White Cake recipes, I do them one-at-a-time into a clear bowl......examine the bowl for yolks & shells....then put it into the measuring cup.

 

(Of course for my SMBC I used the pasteurized egg whites in the carton. so no problem with yolks)

liz at sugar Posted 16 Oct 2013 , 12:00pm
post #9 of

I wipe down my bowl and beaters at work with rum just to be sure there isn't any grease from the last person who used them.

 

Liz

-K8memphis Posted 16 Oct 2013 , 2:04pm

if you want to remove errant yolk out of the white--chase it with a piece of shell--it acts like a magnet--

-K8memphis Posted 16 Oct 2013 , 2:05pm
Quote:
Originally Posted by A Cake A Day 
 

I believe there may have been some yolk in the egg whites...while separating, one of the yolks fell in the egg white bowl and I tried to remove it as carefully as possible, but there was still small traces of yolk in the whites. I have not beat  a ton of egg whites, at least not without sugar, and had no idea that tiny bit of yolk could cause me so much trouble!!! I ended up adding the froathy, but not nearly stiff egg whites to my batter...it may be a total disaster, but I had to at least try because I didn't have enough egg whites to start over tonight :(

 

next time add some sugar if it's not a savory application--

 

cream of tartar if it is savory--

 

to try & redeem or prevent the issues

MBalaska Posted 17 Oct 2013 , 11:06pm

Quote:

Originally Posted by -K8memphis 
 

if you want to remove errant yolk out of the white--chase it with a piece of shell--it acts like a magnet--

just a food safety thought here....putting the shell into the egg may introduce contaminants or microorganisms from the outside of the shell.

MBalaska Posted 17 Oct 2013 , 11:06pm

Quote:

Originally Posted by -K8memphis 
 

if you want to remove errant yolk out of the white--chase it with a piece of shell--it acts like a magnet--

just a food safety thought here....putting the shell into the egg may introduce contaminants or microorganisms from the outside of the shell.

-K8memphis Posted 17 Oct 2013 , 11:23pm
Quote:
Originally Posted by MBalaska 
 

just a food safety thought here....putting the shell into the egg may introduce contaminants or microorganisms from the outside of the shell.

 

 

maybe so--

 

but i know that eggs go through careful washing procedues and i know that my fingers are goopy with egg white when i separate a lot of eggs--so it's all over anyhow--srsly--and my eggs are cooked after this also so...

 

and i've seen emeril agree with you & say to crack the egg on the table top not the edge of the bowl for this reason--

 

good thing i'm retired huh ;)

 

but just try it one time (and discard the whole thing if you want to try it)--it's pretty cool--it's like a magnet

MBalaska Posted 17 Oct 2013 , 11:50pm

good points.:P

love2bake4u Posted 18 Oct 2013 , 12:35am

AI always clean mybowl with a slice of cut lemon to get any grease or other small things that may not have wiped out.

A Cake A Day Posted 19 Oct 2013 , 2:07am

thanks for all that great info guys!!! I am starting to feel brave enough to try the egg whites again soon ;)

-K8memphis Posted 25 Oct 2013 , 7:11pm

Quote:

Originally Posted by -K8memphis 
 

if you want to remove errant yolk out of the white--chase it with a piece of shell--it acts like a magnet--

 

 

Quote:

Originally Posted by MBalaska 
 

just a food safety thought here....putting the shell into the egg may introduce contaminants or microorganisms from the outside of the shell.

 

 

check this out--i'm not alone in my folly ;)  not to mention a killer recipe!

 

http://www.marthastewart.com/946620/everyday-food-sarah-carey#899785

mfeagan Posted 25 Oct 2013 , 7:55pm

Quote:

Originally Posted by -K8memphis 
 

 

 

 

 

check this out--i'm not alone in my folly ;)  not to mention a killer recipe!

 

http://www.marthastewart.com/946620/everyday-food-sarah-carey#899785

I want to make those!! YUM! 

-K8memphis Posted 25 Oct 2013 , 8:09pm

mfeagan, my daughter makes these in the almond formula that sarah and martha have had on there--they are the best cookies ever--they are not 'oh these are good 'cause they are gluten free'--they are simply excellent cookies--super rich--

 

if i only had some coconut right now... heheheheh--

 

plus i think some ground raisins would send them absolutely over the moon--raisins first plumped in some rum then ground--

 

 

apologies to op for winding my way off topic ;)

mfeagan Posted 26 Oct 2013 , 2:06am

:) I will definitely try that recipe!

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