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We’ve all been there, separating eggs into different bowls, cracking the shell, tipping out the egg white only to witness with horror the jagged edge of the shell brutally pierce the golden bubble of yolk—but that’s not the worst part. No, the worst part is when a minuscule streak of ruinous blond fat sneaks in to taint the seven other pristine egg whites you’ve already collected. Is it trash? All this time, you’ve been told that fat will destroy your hopes for stiff peaks (so you even go so far as to triple-wash all egg white whipping materials—bowl, whisk, and hands—before you get started). Wait: Don’t give up on those whites just yet.
Egg whites with a small percentage of fat will still whip up to soft, medium, and stiff peaks. The greater the batch of egg whites you’re whipping, the more wiggle room you have. In the tests that Serious Eats ran, a few drops of egg yolk might add additional minutes to your whipping time, but you’ll get the same results and stability as your batch sans yolk. They even go so far as to rub down the mixing bowl with a thin layer of oil to mimic a poorly washed bowl, and repeatedly achieve soufflé-worthy results.
from Lifehacker https://ift.tt/QNIscHR
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