Used to whip egg whites with a speck of yolk in them like an idiot

Finally bought a $5 egg separator and my meringue went from flat to perfect peaks overnight. Has anyone else had a cheap tool fix a stubborn fail like that?

2 comments

2 Comments

tyler82212h ago

Wait hold on, is it really that big of a deal tho? I've been whipping egg whites for years with a tiny bit of yolk in them and my meringue turns out fine every time. Maybe my standards are just lower but like, flat to perfect peaks from one cheap plastic thing? Kinda feels like you're overthinking it. People act like a speck of yolk is gonna ruin their whole life but really it just takes a little more work. I get that it helps but calling it a "stubborn fail" seems dramatic. But hey if it works for you then cool, I just don't buy that it's some magic fix.

jake_mason309h ago

Stubborn fail" is dramatic, yeah, but that yolk speck thing is still risky business imo.