- Tipnut's Homemaking Site: For The Crafty & Clever - https://tipnut.com -

Cookbook Techniques: Recipe Terms For Handling Eggs

There are times when you come across a new recipe that instructs you to treat eggs in a special way rather than just crack them open and toss them in. There’s a good reason for that, sometimes a batter will be too heavy for the whites (and it will collapse them) or maybe a mixture is too hot to incorporate the egg without cooking/scrambling it (but it needs to be added right now).

Since these techniques are typically used infrequently, it’s easy to forget just what is required. Here’s a handy tip sheet that you can quickly refer to and keep things moving along.

Reference Sheet

Troubleshooting Tips

When whites won’t stiffen: