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HELP! Egg whites are not getting stiff!

post #1 of 21
Thread Starter 
I 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!
post #2 of 21

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.

I may not make perfect cakes but I gaurantee they all contain a super special ingredient .... lots and lots of love .
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I may not make perfect cakes but I gaurantee they all contain a super special ingredient .... lots and lots of love .
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post #3 of 21
Thread Starter 

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 :(

post #4 of 21
Thread Starter 

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!!!

post #5 of 21

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).

post #6 of 21
Thread Starter 

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.

post #7 of 21

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:

I may not make perfect cakes but I gaurantee they all contain a super special ingredient .... lots and lots of love .
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I may not make perfect cakes but I gaurantee they all contain a super special ingredient .... lots and lots of love .
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post #8 of 21

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)

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post #9 of 21

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

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post #10 of 21

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

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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post #11 of 21
Quote:
Originally Posted by A Cake A Day View Post
 

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

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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post #12 of 21
Quote:
Originally Posted by -K8memphis View Post
 

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.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #13 of 21
Quote:
Originally Posted by -K8memphis View Post
 

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.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #14 of 21
Quote:
Originally Posted by MBalaska View Post
 

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


Edited by -K8memphis - 10/17/13 at 4:30pm
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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post #15 of 21

good points.:P

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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