What does egg whites or whole egg whites mean?

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I have the P90X nutrition plan and it says for one recipe that I need 8 egg whites. Does that mean a normal egg, but I take the yolk out?

And for another recipe is says 6 whole egg whites. Does that mean I make 6 eggs WITH the yolk?

That seems like an awful lot of eggs to me.
the clear part of the egg not the yolks the parts that turn white when you cook them, yes you take the yolk out which can be tricky if you dont know how

1. crack the egg carefully hand pour into your hand allowing white to go through fingers whilst retaining yolk in the palm of the hand and discard

2. crack egg in half and pass yolk between the 2 shells which will allow the white to fall into the bowl

tip. it may be best so seperate the white over a spare bowl incase the yolk breaks and falls in

the yolk contains high cholesterol which is why it isnt needed  (+ info)

How do you seperate the egg whites from the egg yolk?

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Im baking a cake for my mother today before she returns home... How do you seperate the egg whites from the egg yolk? Please and thank you!
Here's a tutorial, complete with PICTURES for you:

http://www.foodnetwork.com/food/ck_dm_basic/article/0,1971,FOOD_9799_1727097,00.html

Polly

p.s. Personally, just using the last step of cracking the egg into your clean hand and letting the whites run thru your fingers is a VERY EASY way to do this, though a little messier.  (+ info)

Is it possible to cook a soft egg in an electric steamer?

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I have seen electric egg cookers for sale, that will cook an egg with a runny yolk, simply by steaming them.
I have also discovered that you can cook a hard boiled egg in an electric vegetable steamer in 20 minutes.
Does anyone know if it's possible to cook an egg with a soft yolk in an electric vegetable steamer? It's just that then I wouldn't have to buy an extra gadget to clutter up my kitchen.
Thanks!
That's a star worthy question:

Very goo question too!!! In this age of having a "gadget" for EVERYTHING, it sure is nice to have a kitchen utensil that's a multitasker: Since you brainstormed this one on your own, my best answer to you would be:

Experiment. Period. Eggs are quite a deal for the price, you get a dozen for a song......

I would try leavig your egg(s) out to come to room temperature,

I would also try a batch straight from the fridge.........


I'm going to gander that you'll have better luck (I'm just going by experience/expertise on this one) with the one that's room temperature.....The cold egg will probably be runny, but not entirely safe to eat: the refrigeration will interfere with the cooking of the yolk to safe temperatures, while still insuring that the yolk is "runny".........

And hey, if you get some "inbetweens" that don't work out to your satisfaction, you can always make a great egg salad with them, or chop them up and use them in pita breakfast sandwiches......Like I recommend: Experiment......that's how some of the world's greatest tastes were created......

Christopher  (+ info)

How many egg whites equal one egg?

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How much of a cup of egg whites equals one egg? Or how many egg whites equal one egg? I'm gonna be doing some baking soon, and I would like to know.
Ok, one egg white per egg. That is a confusing question. I've been baking for years, and recipes always say one egg, or the whites of two eggs, etc. I have never seen it refered to as a cup of eggs,,,,maybe when using the egg substitute stuff like Egg-Beaters you use 1/2 cup etc., measurements, and then it will tell you on the egg substitute package how to measure for baking.  (+ info)

How do I use the egg whites for a mohawk?

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I want to do a mohawk for tomorrow (i'm planning on sleeping with it on my side, I've had one before but with Elmer's) and I want to try egg whites. I'm going to use hair spray, of course, but the egg whites will be the main. I talked to an old school punk the other day but she didn't give me specifics. I know you drain the gooeyness from the egg without the yellow. But I just got that far. Care to elaborate?
I will add more products like hair spray and more hair spray and more hair spray. All I want to know is how to apply the egg white. Like...do you just slop it into your hair and blow dry it? I dont know.
break the eggs in bowl, if you've baked much before you can probably manage to get just the whites in and keep the yolk in the shell.


"Eggwhites: the one problem with egg whites is that they stink so be sure to not uses them without adding a little hair spray to them as well. The way to use the egg whites is to make a whole in the egg with a knife or something but not a big hole just a little one to let the clear egg white come out but if you start to see the yolk come out stop never use the yolk." from: http://www.ultimate-cosmetics.com/beauty/hair-care/mohawk-in-men.html

this may be vaguely helpful: http://www.gothpunk.com/howtos/care-feeding-mohawks.html

good luck, I hope your hair turns out great!  (+ info)

Why do some recipes work when beating egg and others don't?

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One sponge recipe will say to seperate the egg white, beat till forms a peak and then folk the yolk in later. Other recipes will say whisk up the whole egg till it is aerated etc. If you followed the recipe where you separate the egg white from the yolk and you accidentally got a bit of yolk in, then the fat from it will destroy the beating properties and it won't aerate properly. Why is it different when beating the whole egg for a sponge which turns out with great success?
"Other" recipes, like souffles usually require the whites beaten separately & to form peaks. In simple terms, that is what makes it puff. Different procedures serves different purposes for different recipes. In a souffle, even a bit of yolk in the beaten whites will inhibit the souffle from rising. A sponge cake is a completly different texture than a souffle. Even the egg temp will have an effect on whether it will rise properly. Hope that helps.

Source: My experience.  (+ info)

What would be a good egg replacement for fried chicken?

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A chinese recipe calls for chicken to be dipped in egg, then flour then egg and then flour again. Could you use a slurry/paste of plain flour/water to substitute for the egg?
use buttermilk or milk  (+ info)

Egg whites room temperature or cold when mixing an angel food cake recipe?

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I am just wondering. A couple of the recipe's I read for angel food cake says the egg whites should be room temperature, others say cold. Whats the difference?
Room temperature --

According to Chis Kimball from America's Test Kitchen & Cooks Illustrated.

Egg whites will beat more fully at room temperature.

Good luck  (+ info)

When does a cracked open egg go bad?

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Yesturday morning I cracked an egg but only used half of it. I put the other half in a bowl and covered it and put it in the refrigerator. Today I used that egg in cookies. Are my cookies safe to eat? Can an egg go bad in one day?
As long as you've cooked it in a recipe, it's okay. Don't use a cracked raw egg if you find one in the carton in that condition. There's a risk of salmonella.  (+ info)

How to incorporate egg yolk as baby food?

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Babies under 1 yr are prone to be allergic to egg whites but since the yolk is fine I am thinking of introducing my 9 month old to it. I am planning to cook it in boiling water and then add it/mash it with veggies. Does it sound like a good idea to experienced mommies? Mommies who feed egg yolk to your babies, how do you do it? Thanks in advance for your time.
I would mix it in veggies and my daughter liked just eating the yolk for breakfast with toast.
Actually here's a link to a few recipes for babies using only the egg yolk.
http://www.wholesomebabyfood.com/eggsbabyfoodrecipes.html  (+ info)

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