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Author Question: What is the primary ingredient in an egg substitute? ... (Read 37 times)

Frost2351

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on: Aug 19, 2018
What is the primary ingredient in an egg substitute?

Question 2

Identify two problems that may occur when preparing soft meringues.


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Madisongo23

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Reply #1 on: Aug 19, 2018
Answer to Question 1

The primary ingredient in an egg substitute is egg whites.

Answer to Question 2

Problems that can occur when preparing soft meringues are shrinking, weeping, and beading. Shrinking can be avoided by spreading the meringue slightly, overlapping the entire perimeter of the crust. Weeping may be caused by eggs that are underbeaten, or by undercoagulation; to prevent weeping, add a teaspoon of cornstarch to the sugar before beating it into the egg whites. The main cause of beading is undissolved sugar; however, overcooking can also cause beading; use a shorter cooking time and increase the temperature to 425F to prevent beading.


Frost2351

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Reply 2 on: Aug 19, 2018
Thanks for the timely response, appreciate it

gcook

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Reply 3 on: Yesterday
Gracias!

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