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PostPosted: Mon Jul 07, 2008 9:45 pm 
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Showy Hen
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Location: New Zealand
Hi
I am something of a novice when it comes to cooking, although I find I am getting more and more motivated to try things now that we have our lovely girls steadily popping eggs out!

I heard a rumour that meringue doesn't actually work so well with really fresh egg whites, and it's better to use more stale ones? Is this true? How stale is stale? And if I use the yolks for something else and freeze the whites, does that make any difference?

I know about the effect that freshness has on peeling hard-boiled eggs - is there anything else which turns out better when made with less-than-fresh eggs?

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PostPosted: Mon Jul 07, 2008 10:14 pm 
Should be fine with fresh eggs :wink:


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PostPosted: Mon Jul 07, 2008 10:45 pm 
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Showy Hen
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Joined: Sat Feb 02, 2008 11:17 pm
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Location: Anstead Brisbane
I use cornflour to keep the outside crispier - if I use a pan then I cornflour the pan. If cooking on a tray I put the meringue on top to cook.

Cant help with eggs, I just grab them out the fridge and get them to room temp before working.

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PostPosted: Mon Jul 07, 2008 10:54 pm 
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Old Mother Goose
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meringues made on fresh room temp eggs are the BEST..I make a mean pavlova :wink:

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PostPosted: Tue Jul 08, 2008 9:46 am 
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Site Administrator
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I've always been told that older eggs are better for meringue - and at room temp. Having said that, I've used fresh in a pinch and it still works OK, just not quite as stiff when you whip.

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Last edited by Chicken07 on Wed Jan 04, 2012 10:44 am, edited 1 time in total.

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PostPosted: Tue Jul 08, 2008 9:57 am 
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Showy Hen
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Thanks, everyone!

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PostPosted: Fri Jul 18, 2008 6:20 pm 
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Proud Rooster
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I prefer older stale eggs at room temp for pavlova. If you are in a rush and your eggs have been in the fridge you can separate the whites and the fill some tepid water in your sink and then place the bowl of eggs whites into the sink for 15 mins or so until the eggs whites warm up.

My son insists on pavlova as his birthday cake each year and everyone else I know thinks my pavs are the best.

cheers


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PostPosted: Fri Jul 18, 2008 6:50 pm 
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Showy Hen
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Thanks, plucked! I think I read somewhere that cold eggs are easier to separate, but room temperature eggs are better for lots of recipes than cold, so that is a useful tip.

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Currently owned by Victoria (Heinz 57) and Annie (Barred Rock). RIP Gytha, Esme, and Maggie.


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PostPosted: Mon Aug 18, 2008 10:05 pm 
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Proud Rooster
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I use whatever eggs weve got (but not rotten ones)

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PostPosted: Mon Sep 01, 2008 1:18 am 
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Gallant Game
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What about duck eggs? They are a bit thicker than chicken eggs and certainly nice an big. Made my first scrambled garlic duck eggs yesterday morning... 2 ducks eggs and 2 silkie eggs fed me and my two Sons (five slices of toast - topped with grated cheese mmmmmmm).


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PostPosted: Mon Sep 01, 2008 10:40 am 
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Phoenix
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Dont forget to add a dash of vinegar. It makes the ouside crispy and the inside soft and gooey.

J

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PostPosted: Mon Sep 01, 2008 8:32 pm 
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Old Mother Goose
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Yep - white viengar.
And a conventional oven only - NOT fan-forced.


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PostPosted: Mon Sep 01, 2008 8:47 pm 
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Fiesty Fowl
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You can't get a better meringue than duck egg meringue! Mine whip up beautifully.... my mini pavlova's are the bombdiggity, and my choc mousse which is also unbeatable with duck eggs!!


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PostPosted: Mon Sep 01, 2008 8:56 pm 
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Golden Cockatoo
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well my friend who is looking after me at the moment took home all my eggs and tried to make a lemon meringue pie, with the eggs from that day, and teh whites would not peak :? :? :? so maybe too fresh exists for making nice fluffy white peaks for meringues. the eggs were laid on the same day she tried to do it, were at room temp etc.

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PostPosted: Mon Sep 01, 2008 8:58 pm 
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Fiesty Fowl
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This thread is making me hungry, and I intend to disprove the theory that fresh eggs are no good- I am off to make a pavlova, or mini pavlovas right this minute- with todays and yesterdays duck eggs!! Stay tuned for photos!!

:lol: :lol: :lol:


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