You can replace 1 egg with two egg whites in recipes to cut down on fat. Don’t worry about the various sizes (medium, large, extra large). Unless you are cooking a large quantity of egg whites, just use whichever size eggs you have on hand.
The long stringy cords in egg whites are called chalazae. They help anchor the yolk in the center of the egg. Longer, thicker chalazae indicate a fresher egg.
Eggs can be eaten safely for 4-5 weeks beyond their packing date. Take advantage of their long storage life by buying extra when they are on sale.
Cream of tartar is a baker’s secret weapon for helping whipped eggwhites maintain their fluffy height when mixed with heavier ingredients like sugar and chocolate.
Meringue Cake with whipped cream and oranges Did you know that it’s more effective to beat egg whites into a stiff foam when they are at room temperature? Warm egg whites produce more volume when whipped. If your in a hurry to cook, steep eggs in hot tap water for...