Advertisement
HomeCollectionsEgg Whites
IN THE NEWS

Egg Whites

FEATURED ARTICLES
FEATURES
September 3, 1997
In Recipe Finder for Aug. 27, an ingredient in the zabaglione sauce was incorrect. The correct ingredient is 4 egg yolks, not 4 egg whites. Instructions for preparing are correct.
ARTICLES BY DATE
ENTERTAINMENT
By Meekah Hopkins | May 29, 2012
Creamy orange sherbet for breakfast? And it's spiked with gin? And it's good for you? Langermann's in Canton wants to make your dream come true with their take on a true classic, The Ramos Gin Fizz. There's only one, eye-opening catch: It's made with a healthy, fortifying portion of … egg whites. Yes, the same homogenized egg whites that go into your omelet can also get you drunk. But before you say "gross!" there has to be a reason it's lasted for so long, right? The Ramos Fizz was invented in the late 1800s by H.C. Ramos in New Orleans, but Langermann's managing partner David McGill first tasted the drink while in San Francisco, where the Fizz continues to be a standard brunch offering.
Advertisement
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff | January 13, 1999
The request of Yvonne B. of Sioux Falls, S.D., was short and sweet. "Do you have a recipe for homemade chocolate mousse? Thank you."Evie Sakers of Westminster responded. "This chocolate mousse has been in our family many years, as my husband is a big chocolate fan. It's easy to make and can be made one day ahead. Keeps well for several days when refrigerated. Hope you enjoy our chocolate mousse!"Chocolate MousseMakes 8-10 servings2 (8-ounce) packages chocolate chips1/4 cup brandy or water5 egg yolks, beaten1 cup egg whites (6-8 egg whites)
SPORTS
By Edward Lee | August 23, 2009
BAG OF TRICKS: : The team unveiled a couple of different looks Saturday. Special teams ran 13 fake field-goal plays, and the scout team went to a Wildcat formation with rookie running back Cedric Peerman taking direct shotgun snaps. YELLOW FLAG WATCH: : The team was flagged just three times Saturday. The offense was cited for a false start and illegal motion, while the defense jumped offside once. AGE IS JUST A NUMBER : Ray Lewis might be 34, but the linebacker loses a few years when he gets on the field.
ENTERTAINMENT
By Meekah Hopkins | May 29, 2012
Creamy orange sherbet for breakfast? And it's spiked with gin? And it's good for you? Langermann's in Canton wants to make your dream come true with their take on a true classic, The Ramos Gin Fizz. There's only one, eye-opening catch: It's made with a healthy, fortifying portion of … egg whites. Yes, the same homogenized egg whites that go into your omelet can also get you drunk. But before you say "gross!" there has to be a reason it's lasted for so long, right? The Ramos Fizz was invented in the late 1800s by H.C. Ramos in New Orleans, but Langermann's managing partner David McGill first tasted the drink while in San Francisco, where the Fizz continues to be a standard brunch offering.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff | June 2, 1999
Alice Long of Elkton was looking for a recipe for a black walnut loaf cake with a sugar glaze that she had in the 1950s but lost. She said the recipe came from the Southern Planter magazine in Richmond, Va. Jeannie Birch of Fayetteville, N.C., responded with a recipe from a 1977 cookbook published by St. Rose of Lima Church in Chesapeake City, where she grew up. Walnut Loaf Cake Makes 1 loaf 1/2 cup (1 stick) butter 1 1/2 cups sugar 2 cups all-purpose flour 2 1/2 teaspoons baking powder 3/4 cup milk 1 teaspoon vanilla extract grated rind of 1/2 lemon 1 cup chopped black walnuts 4 egg whites Preheat oven to 350 degrees.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | May 2, 2001
Peggy Swift of Locust Point is seeking a recipe for a seven-layer-cake that was served at either Hochschild-Kohn or Hutzler's department stores. Her 91-year-old friend wants the recipe, she says. Her response came from Clausen Kelly of Arnold, who noted, "This is the seven-layer cake I make for my wonderful son-in-law. He's special. I purchased tinfoil pans for the seven pans I needed. This recipe is in the `Woman's Day Cookbook of Favorite Recipes,' copyright 1958." Seven-Layer Cake Serves 8 to 10 CAKE: 6 eggs, separated 1 1/4 cups sugar 2 tablespoons lemon juice 3/4 cup sifted flour 1/4 cup cornstarch 1/2 teaspoon salt CHOCOLATE FROSTING: 4 squares unsweetened chocolate 4 egg yolks 2/3 cup sugar 1/2 cup heavy cream 1/8 teaspoon salt 1 1/4 cups butter Line 8-inch round tinfoil pans with wax paper and spray with nonstick cooking spray.
SPORTS
By Edward Lee | August 23, 2009
BAG OF TRICKS: : The team unveiled a couple of different looks Saturday. Special teams ran 13 fake field-goal plays, and the scout team went to a Wildcat formation with rookie running back Cedric Peerman taking direct shotgun snaps. YELLOW FLAG WATCH: : The team was flagged just three times Saturday. The offense was cited for a false start and illegal motion, while the defense jumped offside once. AGE IS JUST A NUMBER : Ray Lewis might be 34, but the linebacker loses a few years when he gets on the field.
FEATURES
By Larry Brown and Larry Brown,Seattle Times | April 3, 1991
Seeking ways to spring into spring with a lighter bounce t your step? Consider substituting egg substitutes in some of your recipes. They're cholesterol-free and have little or no fat.Egg substitutes, made with nearly all egg whites (sometimes as high as 99 percent) plus such ingredients as emulsifiers, artificial colors, artificial flavors, vitamins and minerals, are available in the frozen-foods sections of supermarkets.Major brands include Egg Beaters, Scramblers and Healthy Choice Cholesterol-Free Egg Product.
FEATURES
By Kathleen Purvis and Kathleen Purvis,Knight Ridder/Tribune Sun academic intern Emily Schuster contributed to this article | April 22, 1998
Of all the things you might expect to take on social or historical significance, deviled eggs are probably pretty low on the list. You just boil some eggs, mash the yolks with mayonnaise and mustard, maybe a little pickle relish. Spoon the mixture back into those convenient holes in the egg whites, then sprinkle the whole mess with paprika. What could possibly be meaningful about that?OK, here's one thing: deviled egg as social code. In "The $H Southern Belle Primer" (Doubleday, 1991), author Marilyn Schwartz defined a whole class of women by whether they made their deviled eggs with mayonnaise and served them on their own plate.
NEWS
By Kathleen Purvis and Kathleen Purvis,McClatchy-Tribune | January 9, 2008
My granddaughter is allergic to both egg whites and egg yolks. What can I use as a substitute in cakes and cookies? Vegan recipes often use soft or silken tofu as an egg substitute. There also are products in health-food stores, such as Ener-G egg replacer. Of course, eggs do many things in baked goods - binding, thickening and holding air to act as leaveners are just a few. So not all replacements will work in all recipes. It may be easier to find recipes that already are formulated to not include eggs.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | May 2, 2001
Peggy Swift of Locust Point is seeking a recipe for a seven-layer-cake that was served at either Hochschild-Kohn or Hutzler's department stores. Her 91-year-old friend wants the recipe, she says. Her response came from Clausen Kelly of Arnold, who noted, "This is the seven-layer cake I make for my wonderful son-in-law. He's special. I purchased tinfoil pans for the seven pans I needed. This recipe is in the `Woman's Day Cookbook of Favorite Recipes,' copyright 1958." Seven-Layer Cake Serves 8 to 10 CAKE: 6 eggs, separated 1 1/4 cups sugar 2 tablespoons lemon juice 3/4 cup sifted flour 1/4 cup cornstarch 1/2 teaspoon salt CHOCOLATE FROSTING: 4 squares unsweetened chocolate 4 egg yolks 2/3 cup sugar 1/2 cup heavy cream 1/8 teaspoon salt 1 1/4 cups butter Line 8-inch round tinfoil pans with wax paper and spray with nonstick cooking spray.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff | June 2, 1999
Alice Long of Elkton was looking for a recipe for a black walnut loaf cake with a sugar glaze that she had in the 1950s but lost. She said the recipe came from the Southern Planter magazine in Richmond, Va. Jeannie Birch of Fayetteville, N.C., responded with a recipe from a 1977 cookbook published by St. Rose of Lima Church in Chesapeake City, where she grew up. Walnut Loaf Cake Makes 1 loaf 1/2 cup (1 stick) butter 1 1/2 cups sugar 2 cups all-purpose flour 2 1/2 teaspoons baking powder 3/4 cup milk 1 teaspoon vanilla extract grated rind of 1/2 lemon 1 cup chopped black walnuts 4 egg whites Preheat oven to 350 degrees.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff | January 13, 1999
The request of Yvonne B. of Sioux Falls, S.D., was short and sweet. "Do you have a recipe for homemade chocolate mousse? Thank you."Evie Sakers of Westminster responded. "This chocolate mousse has been in our family many years, as my husband is a big chocolate fan. It's easy to make and can be made one day ahead. Keeps well for several days when refrigerated. Hope you enjoy our chocolate mousse!"Chocolate MousseMakes 8-10 servings2 (8-ounce) packages chocolate chips1/4 cup brandy or water5 egg yolks, beaten1 cup egg whites (6-8 egg whites)
FEATURES
By Kathleen Purvis and Kathleen Purvis,Knight Ridder/Tribune Sun academic intern Emily Schuster contributed to this article | April 22, 1998
Of all the things you might expect to take on social or historical significance, deviled eggs are probably pretty low on the list. You just boil some eggs, mash the yolks with mayonnaise and mustard, maybe a little pickle relish. Spoon the mixture back into those convenient holes in the egg whites, then sprinkle the whole mess with paprika. What could possibly be meaningful about that?OK, here's one thing: deviled egg as social code. In "The $H Southern Belle Primer" (Doubleday, 1991), author Marilyn Schwartz defined a whole class of women by whether they made their deviled eggs with mayonnaise and served them on their own plate.
FEATURES
September 3, 1997
In Recipe Finder for Aug. 27, an ingredient in the zabaglione sauce was incorrect. The correct ingredient is 4 egg yolks, not 4 egg whites. Instructions for preparing are correct.
FEATURES
June 1, 1994
Q: I have always loved seven-minute frosting that's made with sugar syrup and whipped egg whites, but I worry these days, with all the talk of salmonella, about whether it's safe?A: This recipe should be safe from any chance of salmonella if you are careful to follow precise steps. First, make sure the sugar syrup reaches 240 degrees and is still boiling as you are pouring it into the beaten egg whites. Salmonella is killed at temperatures of 160 degrees and over, so you may want to also use a thermometer to test the hottest temperature of the icing as the syrup is being poured in. Also, look for pasteurized egg whites in your supermarket, which would eliminate the potential problem.
FEATURES
By Rita Calvert and Rita Calvert,Contributing Writer | January 19, 1994
Q: What can I do if some egg yolk drops or breaks into the white I need to whip?A: If just a drop has fallen in the white and has not become mixed, use a small part of the shell or a spoon and remove. If a FTC larger amount has fallen in, use a small piece of soft white bread to carefully move the part of the egg white containing the yolk to the side of the bowl and up toward the edge. Holding it there, pour the remaining egg white into another container.Q: I have read about a culinary sack that is placed inside the cavity of poultry, stuffed and then removed after baking.
FEATURES
By Elinor Klivans and Melanie Barnard and Elinor Klivans and Melanie Barnard,EATING WELL MAGAZINE | May 29, 1996
Gardens are in bloom, home-grown strawberries are at the market and summer is on its way. It's the season to celebrate: The calendar is packed with anniversaries, graduations, showers, weddings. It seems that barely a week goes by without a glass being hoisted to toast good health, a ritual usually followed by slicing into a sweet dream of a cake.Cakes are the traditional highlight of events marking the important milestones in life. Unfortunately, that classic buttercream-rose-festooned masterpiece from the bakery is laden with saturated fat. Even a transparent sliver becomes a nutritional nightmare.
FEATURES
June 1, 1994
Q: I have always loved seven-minute frosting that's made with sugar syrup and whipped egg whites, but I worry these days, with all the talk of salmonella, about whether it's safe?A: This recipe should be safe from any chance of salmonella if you are careful to follow precise steps. First, make sure the sugar syrup reaches 240 degrees and is still boiling as you are pouring it into the beaten egg whites. Salmonella is killed at temperatures of 160 degrees and over, so you may want to also use a thermometer to test the hottest temperature of the icing as the syrup is being poured in. Also, look for pasteurized egg whites in your supermarket, which would eliminate the potential problem.
Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.