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question for scratch bakers about eggs

post #1 of 41
1/31/12 at 5:17pm
Thread Starter 
Of those of you who bake from scratch, do you ever use the liquid eggs whites in the carton? I am throwing out so many egg yolk s because I simply cant use them.

Do they affect the quality of a cake vs fresh whites?
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post #2 of 41
1/31/12 at 5:47pm
I rarely bake from scratch, but when I have used them, I've never had a problem.

I know bringing them to room temp can help a lot too.
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post #3 of 41
1/31/12 at 5:53pm
I just toss the yolks. Maybe it's just me, but packaged egg whites creep me out. I don't know why, just something about being out of it's shell gives me the heebs. I want to crack that egg and know it's fresh.
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post #4 of 41
1/31/12 at 6:06pm
The carton whites are probably just as fresh, probably even more so because they are pasturized, but they just look really runny to me. I guess maybe I just like cracking my own eggs? Sorry, just my own person opinion, I really can't answer your question, I don't know if the performance is any different when baking. The performance for SMBC with the carton eggs is hit or miss for me, usually miss, the meringue doesn't always fluff up like its supposed to and I end up having to toss everything and start over. Fresh eggs for me all the way!

Allie
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post #5 of 41
1/31/12 at 6:08pm
I use good old fashioned eggs and use my yolks to make custard and lemon curd fillings.
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post #6 of 41
1/31/12 at 6:14pm
I used the pasteurized whites and yolks or the whole eggs in the carton if I am making a large cake or want to make a large amount of SMBC. I have never had a problem with the cakes or the icing. I am not sure why the icing would not whip up correctly except that maybe they did not come up to 160 degrees. Being pasteurized they last quite a while and are free of salmonella.
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post #7 of 41
1/31/12 at 6:14pm
I use the liquid eggs with great results for cake but have not made IMBC with them. I prefer fresh and just use the yolks in yellow cake if I need to use them up.
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post #8 of 41
1/31/12 at 6:21pm
Cakegrandma, quick question re:SMBC and pasteurized eggs...do you use a specific brand, I have heard different brands perform differently. Also, how does the temperature effect how well the merengue will form? I do check the temp, but some recipes say to go only to 140.
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post #9 of 41
1/31/12 at 6:26pm
This is a really good yellow cake recipe
http://www.joyofbaking.com/YellowButterCake.html
French buttercream (incredibly rich...awesome when used on fruit filled or lemon curd filled cakes)
http://www.pastrysampler.com/Questions_and_Answers/buttercream.htm
or like PP stated, puddings, custards, curds...other

I don't toss the yolks. If I don't use them soon after separating them (like the same day soon), I measure them, place them in freezer bag, label with measurement and date and place in deep freezer until I can use them.

I have used cartoned whites and had no ill effect on my cakes. I just figured if I was going to spend the same money, I wanted the whole egg to do with what I wanted with the yolks.
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post #10 of 41
1/31/12 at 7:24pm
Carton whites (I use a commercial brand that is designed to whip) are good for SMBC, but one time we messed up the fresh whites for chiffon cake and subbed the same carton ones - the cake was very dense (comparatively) - I won't do it again.
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post #11 of 41
1/31/12 at 8:14pm
Quote:
Originally Posted by all4cake



I don't toss the yolks. If I don't use them soon after separating them (like the same day soon), I measure them, place them in freezer bag, label with measurement and date and place in deep freezer until I can use them.



Thank you for this!!! I have been wracking my brain to figure out a way to store extra yolks long-term! Duh: measure, freeze, label. Why didn't I think of that?! hahaha thumbs_up.gif

I, too, prefer fresh eggs, but I have used the whites in cartons before for SMBC/IMBC and they worked fine for me. I add some cream of tartar to the meringue as it's whipping.
-Stephanie
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-Stephanie
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post #12 of 41
1/31/12 at 10:36pm
Big Problem: Pasteurized whites are not completely safe, only safer. The only true safe pasteurized eggs are the one pasteurized in their shell. Please use as much care with these whites as you would a fresh egg, which must reach 165 degrees as a minimum (better have that thermometer calibrated if you are only going the minimum). And don't bother arguing with me. My information comes from the egg board and the FDA. Google it. It is there for all to see. This kind of information should not be posted wrong as these eggs, improperly handled, can be lethal to certain groups of people.

I factor in the whole egg in my price regardless of what part or whole I need. Even these saved parts, for even a day, do not perform as well as the freshly cracked egg. This includes packaged whites. If the diminished quality is still ok in your recipe, then use them.

If you are really wanting to use the whole egg, develop an equal amount of FBC to every SMBC/IMBC recipe. But still use the same day to avoid diminished quality.
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post #13 of 41
1/31/12 at 11:04pm
Whole eggs for me here. I get 15 dozen at a time then spend a 1/2 hour de-shelling and separating 5 or so dozen into ziplock bags. Yolks keep in the fridge for a week and whites last even longer (but I go thru both fast).

I make an all egg-yolk cake and make SMBC for all my buttercream. I rarely throw anything away.
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post #14 of 41
2/1/12 at 12:14am
FromScratch, Do you use pasteurized eggs?
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post #15 of 41
2/1/12 at 12:26am
Quote:
Originally Posted by fearlessbaker

FromScratch, Do you use pasteurized eggs?



Nope. Eggs are a funny thing to me - discuss eggs here and people freak out worrying about getting sick. Then those same people cook up eggs for breakfast and leave those yolks nice and runny, dip their toast in them, serve them to their kids... #1 way people order eggs in a restaurant is sunny side up. That's raw egg! LOL

Anyway, I fear no egg. thumbs_up.gif
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