Protein storage. All ways to store egg white

It happens that only egg yolks are required for cooking, and proteins need to be attached somewhere. There are a lot of great recipes with this ingredient, but if you don’t have the time or desire to do something right away, proteins can be preserved by freezing. After thawing, they retain all their properties, beat well and do not lose their useful qualities. I'll tell you how to do it right.

Ingredients

Cooking

This is a very easy way to freeze egg whites. You can separate the protein from the yolk in any way convenient for you. I just beat it in half and throw the yolk from shell to shell over a bowl into which the protein flows. Wash the eggs and pat dry with paper towels.

I highly recommend breaking the eggs one at a time, this will prevent a piece of yolk from getting in if the third or fourth egg breaks its shell. If the yolk gets into the bowl, then nothing can be whipped into high-quality foam. Also, make sure that the bowl and the freezer container are absolutely clean without any traces of fat, which may also prevent a full-fledged cap from rising when whipping.

I already have 4 squirrels frozen in a plastic container, I will add more there too.

Just pour on top.

Cover with a lid. Tight.

So, when freezing egg whites, be sure to pay attention to the cleanliness of the dishes. To get rid of traces of fat will help a napkin dipped in vinegar. Just wipe the container from the inside.

To thaw, place the container from the freezer in the refrigerator and thaw slowly until completely defrosted. Then gently mix the proteins until a homogeneous consistency.

Instead of a container, you can use fat-free silicone cupcake liners. After complete freezing, the proteins can be transferred to an airtight bag. It is very convenient to use separately in the future.
The product will last several months without any problems. The maximum period of such storage is about a year.

I found frozen yolks in the refrigerator (remained after cooking the meringue). Thawed, and they became a jelly-like consistency. I wondered if they could be used like that and where? ..

It turned out, CAN!!! When frozen, the yolks, as well as proteins, perfectly retain their original properties. It doesn't work that way with squirrels. The yolks, yes, become dense and look like jelly. However, this does not prevent them from being used in dough or, for example, for making cream. True, it is unlikely that it will be possible to beat thawed yolks (as, for example, for). If the dense consistency is embarrassing, you can mix them with sugar before freezing (10% by weight of the yolks).

EGG SHELF LIFE

The question immediately arose: How long can egg yolks/whites be kept in the refrigerator if you don't want to freeze them?
Shelf life raw eggs in shell - 28-30 days. without shell yolks stored 3-4 days, proteins - up to 5 days. At the same time, storage is strictly in the refrigerator and in a hermetically sealed container, since they can simply dry out. Welded vrku Thuyu eggs can be stored in the refrigerator for up to 7 days, and at room temperature for no more than 12 hours.

The shelf life of raw eggs starts from the moment the hen lays the egg. And it takes time for packaging, packaging, logistics to the store. With eggs in the package, everything is clear - see the date of production. And if we buy eggs in the market?

How to check the freshness of eggs at home?
Drop the egg into a glass of cold water. If it "lies" horizontally on the bottom, it means it's fresh. If it descends in an inclined position, as if diagonally, it is more than a week old. And if it "stands" vertically in the water or, even worse, remains floating on the surface, it means that its expiration date has already expired, and you can’t eat such eggs!

There is a simple logical explanation for this method of verification.
The figure shows what an egg consists of.

The egg shell has a porous structure, which means it is able to pass odors, gases and moisture. Protein is 90% water. Over time, the water evaporates, the egg under the shell decreases in volume, making room for the air chamber. The longer the egg was stored, the larger its air chamber. Therefore, if the egg is old, the enlarged air chamber keeps it on the surface of the water in the glass. Got it sorted out.

EGG WEIGHT

Now another question that has been bothering me for a long time. In many culinary textbooks, the number of eggs is indicated not in pieces, but in grams. It is correct, of course. Still, today the chicken tried and laid a large egg, tomorrow she changed her mind, or she lost her mood (a chicken is a woman, but women tend to). And grams are an inanimate unit, they are not subject to weather and other human ones. Therefore, scales help everyone! But anyway...

the weight whole egg(without shell) - 50 gr,
yolk weighs 20 gr,
protein weighs 30 gr.

And about the most important...

HOW EGGS WORK IN BAKING

First, along with flour, eggs form the structure .
Under the influence of heat, the proteins (proteins) that are contained in the egg connect, forming a strong network. This process is called the terrible word coagulation. The most obvious example is boiled eggs. The water heats up, the eggs begin to coagulate, i.e. harden. It is the process of coagulation that underlies the preparation of the famous - its structure is formed by eggs. And when we boil or sabayon sauce, we heat the yolks with sugar and liquid (milk, wine) and wait for the mixture to thicken - and this is also a coagulation process.

Secondly, Eggs have the unique ability to take in air and retain it. .
This feature of eggs is extremely important when baking biscuits. Beaten into a dense foam, the eggs help the air to penetrate the dough. And air is the baking powder, which has the most powerful lifting force. Therefore, how well the eggs were beaten directly depends on whether the biscuit will rise.

Thirdly, eggs help to combine the ingredients .
So egg yolks act as emulsifiers (another terrible word), i.e. help to mix immiscible substances such as fat and water. To bake muffins, we need to separately combine all liquid ingredients: for example, vegetable oil and kefir. If we do not add the egg yolk, the mixture will separate: puddles of oil will remain floating on the surface of the kefir. And as soon as we add, all the ingredients will combine into a homogeneous emulsion.
In addition, if the dough contains a large amount of additives (dried fruits, nuts, spices, seeds), then it is thanks to eggs that these additives stick together with the baked product. As a result, the finished product holds its shape, and does not fall apart into pieces.

Fourth, eggs make baked goods softer and more crumbly.
Although the eggs contribute to the formation of the structure of the dough, yet egg fats, emulsifiers and proteins prevent the formation of gluten in raw dough. So, for example, in the dough for baguettes, where the development of strong gluten is extremely important, eggs are not added at all. And in the dough for brioches (French buns), eggs are introduced only after the main batch, when good gluten has already formed.

These are the most important functions of eggs. There is also moisturizing the dough (eggs are 75% liquid), the effect on the color, taste and appearance (surface gloss) of the finished baking, but this is all secondary.

Enough about the eggs.

To whip a dense, thick and persistent protein foam, it is important to choose the right dishes. It is best to use a small enamel saucepan or deep bowl made of glass, stainless steel or ceramic. It is believed that proteins are best whipped in copper utensils, but bowls and pans made of copper are a rarity in modern kitchens. Do not beat egg whites in an aluminum bowl, otherwise the cream will acquire a grayish tint. Food-grade plastic is also not suitable - the thinnest fatty film may be present on its surface, and the ingress of fat into proteins will prevent them from turning into lush foam. That is why the dishes in which the cream is prepared must be perfectly clean and completely dry.

Despite popular belief that egg whites are best refrigerated before whipping, it is still advisable to use room temperature products. Chilled proteins whip faster, but give less high and persistent foam. It is necessary to use only fresh eggs - long-term storage worsens their taste, in addition, the whites of long-stored eggs do not beat well.

Whipping should be started at low speed, with uniform movements of the mixer or whisk. As white foam appears, the speed can be increased. It is important to beat the entire volume of the product - so that no liquid protein remains at the bottom of the cup or pan.

When the mass has increased by about three times, you can add a pinch of salt or a drop of citric acid or lemon juice (no more than a quarter teaspoon of salt or acid for 4 proteins). This will speed up the whipping process and help the protein mass retain its shape.

Sugar or icing sugar should be added when the whites are already whipped into a soft, thick foam, and poured into the whites little by little, without ceasing to beat - if you pour everything at once, the mass will become liquid and stop holding its shape. One protein requires at least two tablespoons of sugar or powder, while adding no more than half a teaspoon at a time. It is better to use fine sugar, without lumps, and it is advisable to sift the powder before adding it to the proteins.

Properly whipped sugar-protein mass increases in volume by 4-5 times, looks dense, uniform and shiny and forms stable "peaks" - when lifting the whisk, a sharp, non-falling "tail" should follow it. When rubbing a small amount of foam in the fingers, grains of sugar should not be felt - otherwise, beating should be continued until the crystals are completely dissolved. You can check if the foam is well whipped by turning the bowl over - if everything is done correctly, the foam will not start to flow down.

The more often you cook and communicate with different people on culinary topics, the more you realize that for many there are like enchanted recipes. It doesn't work at all. This applies primarily to yeast dough and whipped proteins. Both are quite simple, but there are some subtleties.

Despite the fact that we have already raised the topic, many still have questions. Therefore, I decided to fundamentally cover this topic, so that later I could refer to it when questions arise.

And with step-by-step photos we already have.

So first a few tips:

1. How to choose and prepare a bowl for whipping egg whites

Copper utensils are ideal for whipping, as they produce the most lush and steep foam that will last a long time. Copper utensils are not so common in our everyday life, so it is best to replace them with glass or metal ones. But it is better not to use plastic dishes for whipping, because greasy films form on its porous surface, which prevent proteins from reaching their maximum volume. Aluminum containers are also not very suitable, as this metal will react with any acid added to the proteins, and the mass will turn gray.

So we use copper, glass or metal utensils for beating egg whites.

The preparation of the whipping utensil consists primarily of making sure that it is absolutely clean and dry. Any, even the most minimal amount of fat can lead to the fact that the proteins will rise only by a third of the potential volume. This is because fat interferes with the formation of protein bonds in the protein foam.
It is often recommended to rub bowls and whisks with lemon juice before whipping, and then pat dry. But I always have enough just clean and dry dishes.

2. How to choose eggs and prepare egg whites for whipping

You can beat almost any egg, but keep in mind that the freshest eggs will take a little longer to beat due to the fact that they have a very thick protein. But they last longer in a whipped state.

Many people advise to beat cold eggs, but this only complicates the process. Eggs are much easier to beat room temperature, since warm proteins have less surface tension and bubbles form in them more easily.

3. Stages of whipping egg whites

Often, recipes indicate to what state the proteins need to be whipped - into foam, to the state of soft or hard peaks. Now I want to describe in detail what it is.

- Foam. This is the state when the proteins have already become frothy, but remain liquid. At the same time, there are rather large bubbles on their surface, and the foam does not hold its shape when you remove the beaters from it.

-Soft peaks. The foam becomes wet and white. When you take out the beaters, the proteins take the form of rounded peaks and then settle down.

-Solid peaks. At this stage, the foam retains its whiteness and luster and does not run if you tilt the bowl. If you take out the whisk, the foam will follow it and take the form of sharp peaks. At this stage, the proteins reach their maximum volume.

- Over-beaten egg whites. This stage is most often reached by those who use an automatic mixer. Proteins become dry and grainy. To remedy the situation, you will have to add more fresh protein and beat to the stage of a shiny foam of the desired consistency.

4. How to make beaten egg whites firmer and prevent falling off

To give stability to beaten egg whites, acid is added to them - lemon juice, vinegar or cream of tartar. The acid helps bind the protein cells, so the proteins whip up faster, become more uniform and hold their shape longer.
By the way, it is better to add acid at the foam stage (see above).

If you add sugar to the proteins, the mass will become very dense and very stable. How to add sugar, you will see below.

5. How to correctly introduce egg whites into the dough

If you need to introduce egg whites into the dough, for this you need to take a large spatula (preferably rubber or silicone) or use a whisk. The whisk, by the way, will help you do this faster, because it has more surfaces that will help push the dough apart and penetrate the proteins into it.
You need to shift the proteins carefully, making as few movements as possible so as not to destroy the bubbles.
It's best to put 1/4 of the egg whites into the dough first, gently mixing from bottom to top in one direction, this will help make the dough softer and more airy and make it easier to incorporate the rest of the egg whites. When this part of the proteins is mixed with the dough, the rest of the mass must be mixed in the same way.

6. How to properly add sugar to proteins. An experiment in pictures.

First, the correct way.

We take the proteins, we begin to beat them slowly, gradually increasing the speed, achieving a state of soft or hard peaks.

It will go something like this.

When we reach the desired state, little by little (1-2 tablespoons) add sugar or powdered sugar. The powder dissolves more easily and the desired consistency is obtained faster.

In a few minutes, we will have what we wanted - a dense, smooth and stable mass that can be used for its intended purpose.

Here is such.

What happens if we just put sugar in the proteins right away?

And here's what:

We put the proteins in the right clean bowl, add all the sugar there, even drip citric acid so that the mass is elastic and stable, and beat very patiently.

You can see it on the pictures. how the mass turns white and even increases in volume. But now let's try to take out the mixer...

Oops... But nothing is holding. As the mass was liquid, it remained.
As they say, follow the technology, dear chefs!

I really hope that this post will help everyone who wants to properly handle egg whites.

Today we will tell you how to beat egg whites correctly. We will reveal some secrets and give useful tips.

Many recipes use whipped egg whites, from soft and fluffy soufflés to crispy meringues. It happens that for some reason the proteins do not whip - most often this happens due to errors in technology. Follow our advice and you will succeed.

Use deep glass, ceramic or stainless steel or copper dishes. Wash and dry it well: the whites will not whip if the dishes are wet. Fat will also prevent proteins from growing into foam, so it is not recommended to use plastic dishes - it is porous, and an oil film may remain in the pores of the plastic. By the way, you can degrease a bowl for whipping with a slice of lemon.

Eggs

Proteins at room temperature are easiest to whip - they are more easily enriched with air. However, separating the whites from the yolks is much easier if the eggs are cold. Therefore, it is first recommended to separate the proteins from the yolks, and then heat the proteins: either leave them at room temperature, or put them in a bowl of very warm, but not hot water.

And, of course, the eggs must be fresh, so they will beat much faster.

Additives

To make the foam dense and not fall, add to the proteins:

a pinch of salt: it helps stabilize proteins, with it even not the freshest eggs form a dense foam. Add salt at the beginning of work;
a pinch of citric acid works in the same way as salt, but it is added towards the end of the whipping;
sugar for meringue added immediately. First you need to beat the egg whites until foamy, and then add sugar or powdered sugar, but little by little, beating thoroughly each time. With the addition of sugar, the proteins will become dense and glossy.

How to beat whites with a mixer

To get started, make sure your mixer whisks are dry and clean. And now the fun begins:

first stage: light foam. Start beating egg whites at the lowest speed. Now you can add a pinch of salt to make the whites whip faster. Whip egg whites at low speed until frothy.
second stage: add a little citric acid as soon as the proteins form a light white foam;
third stage: soft peaks. Switch the mixer to medium speed and continue beating the egg whites. Soft peaks are very easy to identify: if you turn the bowl upside down, they will not pour out, but the “peak” on the whisk will not hold its shape and will sink. If you are preparing a dessert, sugar is usually added at this stage. Powdered sugar is best, it should be added 1-2 tablespoons at a time;
fourth stage: hard peaks. Continue whipping the whites at medium speed, and soon you will see that the mass has become dense, shiny, and if you remove the whisk of the mixer from the bowl, the “peaks” on it will not fall, but will keep their shape;
beat egg whites for meringue. Meringue is whites whipped with sugar. To make the mass dense and shiny, beat the whites for about 5 minutes after adding all the sugar. The mass should be smooth and uniform.

How to beat egg whites by hand

If you don’t have a mixer or don’t want to use one, you can beat the whites the old fashioned way, by hand. This can be done with a whisk or, if it is not available, with ordinary forks. Here are some tips on how to do this:

if you don’t have a whisk, take two forks, fold them with the teeth to each other - that’s the whisk;
it will take longer to beat eggs with a whisk than with a mixer - this can take up to half an hour;
beat the whites in one direction so that they do not fall off;
add salt, acid and sugar in the same order as when whipping with a mixer;
for hand whipping, we strongly recommend taking powdered sugar - beat the whites until the sugar dissolves, your hand gets tired.

What to do if the egg whites are over whipped

If you overdo it, then the proteins can easily be overwhelmed. Then you will not get any meringue, no cream, no lush biscuit. How to identify overwhipped egg whites?