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If you need the egg whites (e.g. for meringue), don't use the ones into which
yolk has bled, even if it is a tiny amount. Dump both yolk and contaminated
whites into the yolk bowl (or trash). If your yolk is pierced and you need the
yolks (e.g. for hollandaise) and there is still lots of egg whites with the yolk, you
have to continue separating. But if you suspect that you might need the whites
pure, just put the contaminated whites from this egg in a separate receptacle
(e.g. a teacup) and add them to something which uses whole eggs.
The traditional method is as Rumtscho describes. I got tired of this method for
several reasons:
1. Egg shells are dirty.
2. Shells get in the egg (especially with home collected eggs which have much
thicker shells than store purchased eggs).
3. Egg shells are sharp and it's hard to keep yolks whole.
4. That method just takes too long if you need more than two eggs.
Now I just crack the egg into my hand (which has been thoroughly washed
cleaner than an eggshell). I hold my fingers a little apart and let the white slip
through, leaving the yolk in my hand. Quick and simple. Regardless of the
method that you use you should use three bowls: one for the collected whites,
one for the white you are working on, and one for the yolks.
Remember: only dump the current white into the collected whites after
verifying that the yolk is whole. That way you don't spoil all your whites with
one broken yolk.
The method Rumtscho describes works well with practice. But if you're lazy
like me, consider picking up an egg separator tool.
All you need is a small empty plastic water bottle. Break an egg on a plate, then
squeeze the bottle lightly and bring it to touch the egg yolk. Let go, and watch
the yolk slide into the bottle.
Separation by machines:
..\Downloads\Egg Breaker single line RZ1, Made in OVO-TECH Poland..mp4
How it works: The machine imitates work of human hands. Egg shells
are cut and opened with use of special knives. Hygienic
standard of broken eggs is very high.
2. Depletion Of Biotin:
Eating raw egg whites can cause biotin depletion (2). Biotin is also known as
Vitamin H or Vitamin B7. A deficiency in biotin causes skin conditions such as
cradle cap (which affects infants) and seborrheic dermatitis (which affects
adults). Lack of muscle tone and coordination, pain and cramps in muscles,
seizures and hair loss, are some of the other health problems caused by biotin
deficiencies (3).
Raw albumin contains avidin that is a protein. It is not a toxic substance, but it
does rob biotin from your body. When you consume raw white eggs regularly,
the biotin that your body requires keeps getting stolen by avidin. This will result
in health problems within a few weeks, and these problems will continue to
become worse ultimately causing serious illness.
3. Allergies:
Are you aware of the fact that allergy is one of the most common side effects of
egg whites? In many cases, people who are allergic to egg whites are also
allergic to albumin proteins (4). Hives, rashes, swelling of the skin, nausea,
diarrhoea, vomiting, wheezing, coughing, sneezing, cramps, etc., are some of
the common symptoms of an allergy.
More severe symptoms can also occur with allergy to egg whites including
difficulty breathing, swelling of the throat, mouth and airways, as well as
sudden blood pressure drop that can lead to dizziness and loss of consciousness.
If you are allergic to eggs, chances are that you would be allergic to egg whites
as well. It may be safest to stay away from eggs completely to make sure that
you do not react dangerously to the allergy.
4. Overload Of Proteins:
0.6 to 0.8 grams of protein is the recommended daily intake for people who
suffer from impaired renal function. However, doctors also say that 60% of the
proteins consumed should come from eggs even for those who have a low GFR.
It is highly important for you to consult your doctor and discuss thoroughly
about egg white benefits and side effects before deciding to start an egg diet if
you have acute liver problems.
Eggs may be one of the most important foods in a healthy diet plan, but you do
need to make sure that they are safe for you. You should also make it a point to
cook your eggs well before you enjoy a hearty breakfast or a yummy snack!
Temperature (gels and melts): egg whites will thicken and form a permanent
Texture: Rehydrated egg whites behave just like normal egg whites, just
slightly less gelled in their uncooked state.
Mouthfeel: Forms a light and airy foam in small concentrations after whipping.
Forms a dense, thick foam when used in high concentrations in an ISI whipper.
Synergetic (weeping): Yes, after freezing, and to some degree water may run
out of uncooked egg whites, though this usually isn't a problem. Once cooked,
egg white gels hold their water well.
Shearing: uncooked, quickly forms a stable form. cooked, you get egg salad.
Hysteresis: N/A
Other Tolerances: Will form foams in the presence of alcohol, though its
unclear how much alcohol egg whites will tolerate before the foam begins to
thin. So yes, you can use it to make cocktails such as Pisco Sour or Ramos Fizz
without salmonella risks.
There are two basic ways to use egg white powder: (1) rehydration and (2) as a
powder.
To rehydrate egg whites, combine 2 tsp. egg white powder with 2 tbsp. warm
water to create roughly 1 oz. of egg white. It can take some time for the mixture
to hydrate. Stir gently as appropriate. Avoid mixing or blending or the egg white
will begin to foam. Avoid overheating, as the egg white can cook.
Powdered egg whites are usually used to stabilize foams. They can also be used
to give texture to baked goods. When used for foams, make sure to hydrate in
room-temperature or warm liquid and then whip as appropriate. It's generally
easier to hydrate the egg white powder in water first. You would use the powder
straight in order to create a more concentrated flavour.