Soft PeaksEgg whites beaten to soft peaks
- Any fat (egg yolk, butter, oil) will inhibit egg whites from whipping properly.
- Clean all equipment with vinegar to neutralize any residual fat on their surfaces.
- Place egg whites in glass or metal bowl (do not use plastic).
- For the best results, separate your eggs while they're cold. Then let the whites sit at room temperature for 30 minutes.
- Beat egg whites with an electric mixer on medium speed or with a rotary beater until they form peaks with tips that curl over when the beaters are lifted.
- There are a variety of ways to separate the white from the yolk.
- Using an egg separator, as pictured, is one of the safest ways.
- Passing the yolk from shell to shell is not as safe; the outside of the shell may contain salmonella bacteria.
- Separating the yolk by pouring the egg through a cupped, clean hand with slightly parted fingers is acceptable.
- Eggs are most easily separated when they are cold from the refrigerator.
Using an Egg Separator
- Place egg separator over a bowl and add egg to the separator.
- White will drain away from yolk, into the bowl.
Select Clean, Fresh Eggs: Dirty, cracked, or leaking eggs may have become contaminated with harmful bacteria.
- Refrigerate promptly.
- Store large ends up.
- Eggs absorb refrigerator odors easily -- store in egg carton for least odor absorption.
- Refrigerate eggs up to five weeks from packing date; approximately three weeks from date purchased from grocery.
- Packing date is stamped on the carton from 1 to 365. One represents January 1 and 365 represents December 31.
- Avoid getting eggshell into raw egg. Bacteria may be present on outside of the shell.
Storing Raw Egg Whites
- Refrigerate in tightly covered container for up to four days.
- Freeze for up to a year.
Storing Unbroken Egg Yolks
- Yolks may be refrigerated in by covering them with water in a tightly covered container.
- Yolks may be refrigerated up to two days.
- Do not freeze yolks as they will become very viscous and difficult to mix.
Freezing Whole Eggs
- Beat whites and yolks together.
- Place in tightly covered container.
- Freeze up to a year.
After Working with Eggs
Wash hands, utensils, and surfaces thoroughly.
For More Information
See the USDA Web site at http://www.fsis.usda.gov
What Are They?
- Frozen or refrigerated products based on egg whites
- Either contains less fat than whole eggs, or are fat-free
- No cholesterol
How to Use
- For most baked goods, substitute 1/4 cup frozen or refrigerated egg product for each whole egg.
- Do not use when recipe requires air being whipped into eggs to leaven it, such as a sponge cake.
- To replace hard-cooked eggs, cook the egg product as you would an omelet and cut it up.
Salmonella can be contracted from raw or uncooked eggs.
Populations More Vulnerable to Salmonella
- Seriously ill
- Pregnant women
- Pasteurization destroys salmonella bacteria.
- Commercial forms of egg products are safe because they are pasteurized.