Tip:
Highlight text to annotate it
X
Helen McMahon, here for Expert Village. The next ingredient we are going to add will be
eggs. This recipe requires 2 eggs and I buy the large size. Now in this case, I am going
to do a little trick. I am going to need 2 egg whites for the next recipe I do and rather
than have 2 egg yolks just sitting around not having any use or hanging out in your
refrigerator until they are needed, I am going to combine the yolks from the egg whites into
this recipe and save 2 whites for later, so one quick slice and this is the separating
of the eggs. You want to make sure that you tap it just enough to crack the shell but
without damaging the yolk because if the yolk is opened, it will not allow the egg whites
to remain fat free. You kind of bump it against the side to get maximum amount of white and
you can use the edge of the shell to kind of cut that hanging chad here, that hanging
white and just move them back and forth a little bit so that you get the full measure
of the white. All the while being careful not to puncture the egg yolk because the yolk
has a larger amount of fat in it and you will not get a nice fluffy meringue which is the
next recipe I am going to make. So we have 1 yolk; we put that into our bowl and we will
do the same thing with another egg.
These large eggs give you a good volume of egg white if you are making a meringue or
a topping for a lemon pie. Okay, now we’ve got 2 yolks and I am going to call that the
equivalent of 1 egg and we will add 1 more complete egg into our mixture and let that
beat with the butter and the sugars that we’ve already added and that will continue to be
beaten until it is a nice smooth consistency.