2007-08-30 08:37:35 · 5 answers · asked by rimashebib 1 in Food & Drink ➔ Cooking & Recipes
Whipping the whites adds air and volume to them. That volume is responsible for the structure of soufflés, angel food cake, puffy omelets and meringue, to name a few.
Imagine those things without the volume from whipping the egg whites. They'd be flat, not fluffy.
2007-08-30 08:41:09 · answer #1 · answered by Clare 7 · 4⤊ 0⤋
If you are talking about cakes, separating the yolks from the whites allowed the whites, being whipped, to make the cake lighter. BUT - If you make the cake with the whites and yolks together, the cake is moister. Cakes that have it separated are drier and crumbly cakes. I have 3 Hershey's Chocolate cookbooks from three different timeframes. In the first they separated the eggs but in the next two, they didn't.
2007-08-30 11:43:05 · answer #2 · answered by Rli R 7 · 0⤊ 0⤋
Eggs are separated because the recipe calls for whipped egg whites--- the egg whites make the dish light and fluffy. If they say add whipped egg whites, be sure and do that---there's a good reason.
2007-08-30 09:58:37 · answer #3 · answered by skyward 4 · 0⤊ 0⤋
You cant whip the yolk, only the white of an egg will whip. If you try with the yolk you'll only get very scrambled eggs.
2007-08-30 08:43:05 · answer #4 · answered by Townie 2 · 2⤊ 0⤋
Usually because the whites will be added in at the end, whipped to add air to the final cake, folded in to the final batter.
Its sort of a chemistry question, but this is the easy answer!
2007-08-30 08:43:02 · answer #5 · answered by 2 Happily Married Americans 5 · 4⤊ 0⤋