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| Thread ID: 41106 | 2003-12-30 07:45:00 | Recipe Websites | csinclair83 (200) | Press F1 |
| Post ID | Timestamp | Content | User | ||
| 204162 | 2003-12-30 08:39:00 | mike..guess ur wife does the cooking (if ur married that is) separating eggs as in taking the egg yoke out of the egg white... mostly we need the egg white not the yoke or is it yolk... thats a good way nomad...will give that a try 2morrow (buying more eggs than needed incase) |
csinclair83 (200) | ||
| 204163 | 2003-12-30 08:40:00 | the yolk would be left inside the shell, crack open the shell in two halfs with a knife or side of bowl and such to get the dan thing out :D | nomad (3693) | ||
| 204164 | 2003-12-30 08:41:00 | i need the whites not the yoke for the pav or merigues whatever i decide to make.... | csinclair83 (200) | ||
| 204165 | 2003-12-30 08:46:00 | Crack the egg, break it in half so that half the shell holds the egg, and have the other half shell in the other hand. Then gently pour the white from the one egg half into a bowl, using the other half as a kind of filter. The yolk may slip over into the other half. May need to repeat a couple of times. This leaves the yolk to stay in one of the shell halfs while the white spills into the bowl. Presto, egg seperated. | Greg S (201) | ||
| 204166 | 2003-12-30 08:55:00 | thanks for that greg :) | csinclair83 (200) | ||
| 204167 | 2003-12-30 09:00:00 | > mike..guess ur wife does the cooking (if ur married > that is) She certainly does :D But she hates cooking, and I love it... if she had her way I'd cook every day :) If I had my way, she'd go to work and I'd stay home with my feet up watching DVDs all day, and maybe I'd cook dinner when she got home ;) :p :D > separating eggs as in taking the egg yoke out of the > egg white... > mostly we need the egg white not the yoke or is it > yolk... Ah well, I don't do eggs :) If I eat egg and don't rush off to the hospital quick smart I'll probably die within a couple of hours (never tried it, so not sure on the timing) > thats a good way nomad...will give that a try 2morrow > (buying more eggs than needed incase) Greg's way is how I'd do it. Mike. |
Mike (15) | ||
| 204168 | 2003-12-30 09:06:00 | Wow Mike - an allergy to eggs! :( Must be quite prohibitive! | Greg S (201) | ||
| 204169 | 2003-12-30 09:10:00 | > Wow Mike - an allergy to eggs! :( Must be quite > prohibitive! And most nuts, and dairy :) But it depends on the concentration. I can eat stuff with eggs/milk in it (not so much with nuts though), and have no problem. But can't eat pavlova, pumpkin pie, straight eggs, etc. etc. Its a good excuse for getting out of eating stuff that looks foul :D Mike. |
Mike (15) | ||
| 204170 | 2003-12-30 09:30:00 | - I've never had a problem finding exactly > what I want within the first page of a Google search Indeed yes. I had reason in this household to do a check on Pavlova recipes, and I noted that all the recent ones ( Delia Smith etc etc) stressed that you should put it in the oven and turn the oven off ! ^^^^^^^^^^^ Take it out next morning. Quite different from the older ones which had a specific cooking time. Anyone done this ? (Thread hijacked ....) Cheers T |
TonyF (246) | ||
| 204171 | 2003-12-30 09:40:00 | global warming may have something to do with this.. too suddenly cold out of the oven can shrink it? like it does to chocolate cakes if u leave open oven too long...yes i did that once... so leave it in oven and gradually cools it down maybe? i aint making it after all thank god...friends mum offered to make it coz it would be too impossible for me to do, i wanna try one day thou when i have enuf eggs lol... thanks heaps for all ur help neway... |
csinclair83 (200) | ||
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