|Posted on April 2, 2016 at 3:35 PM|
I like to bake and decorate my cakes from scratch. I try not to make anything using pre-packaged ingredients. And this is why I was recently trying to separate egg whites from their yolks. In the past, before I figured out what it was, I used meringue powder. But now I was educated, and opted instead for the real deal. I haven't yet acquired all the fancy gadgets the master bakers use, but there was a time before those gadgets existed.
I found Alton Brown's royal icing recipe online, which came with a bonus tutorial on easily separating the eggs. http://www.foodnetwork.com/recipes/alton-brown/royal-icing-recipe.html# So I was good to go. I used his easy spoon method, and one by one, I was successfully separating yellow from white. I would crack each egg into my bowl, and then use the spoon to scoop the yolk out. You probably know where this is going. By the time I got to the fourth egg, things didn't go so well, and the yolk broke and leaked into my three previously separated egg whites. Try as I might, I couldn't extract that slimy yellow from all that slimy white. Not being sure as to the impact yolk would have on my icing, I had to start over.
Lesson learned. Which is an obvious lesson, really. My high school Home Economics teacher had taught us never to crack eggs into each other, in case one is rotten, and you end up with a bowl of good eggs from which you can't extricate the rotten one. So now, it's another step, but it's worth the while. Every new egg gets cracked into a separate bowl until it can prove its worth, or I can be sure I've succeeded in the separation of church and state.