Leaving Yolk in Egg Whites
If a recipe calls for separated egg whites then you should stick to the instructions. Even a little bit of yolk could ruin the mixture completely and you won’t be able to achieve stiff peaks. That’s because the fat in the yolk will prevent emulsion from happening.
If you want to avoid this mistake, simply crack open your eggs over a different bowl and separate them carefully. Then, toss the whites in another bowl and put the yolks aside- you could use them for another recipe later if this one doesn’t call for them at all.
Which of these mistakes do you do most often? Let us know by commenting down below! We really do hope our little list will help you conquer the kitchen!
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