You really can't whip egg whites with yolk in them?

[bethanymcmurtrey]

Hey, Adam, one subject I would love a video or podcast on is smoke. How it works as a preservative, how it evolved into a culture, ie, barbecue, if you would ever try home smoking and how, smoking non meat items, and liquid smoke, if it's worth having in the spice cabinet and how to use it.

[Death_Bliss]

Whipped whole eggs are actually used in genoise cakes! So if you ever get too much yolk into your albumen while separating, you always have a different style of sponge as a backup route.

[Victor-Baxter]

It’s honestly impressive to watch Adam slowly ad-maxing his house with free sponsor furniture and tools. Has this man bought a single thing in the past year at this point?

[tekkitbeasting]

I could tell you this from personal experience, but I'm glad that you explained it! It is soooo annoying when you accidentally break the yolk when whipping whites, such a pain.

[AFMTAG]

In the Netherlands we have eierkoek (egg cake if translated directly) that involves beating a whole egg for 5-10 minutes before adding in your flour, sugar, etc. When done right, it's an incredibly airy, cake-like treat that tastes very eggy (it's delicious!). Next time you find yourself with a 10-minute long beaten egg, try making that instead of a soufflé, I'm sure you'll like the results much better!

[nstovl]

Like Chef John always says, you can get some white in your yolk, but you never want yolk in your white.

[Sthunderrocker]

I think it's worth pointing out that when you go to a restaurant that has those really tall folded omelettes, that's whole egg run on a stick blender for a minute before frying.

[delecti]

I tend to be a skeptic and find it obnoxious how much dogma there is in cooking, so it's really awesome to see so many things tested like this. I always wanted to know which of the "rules" were really "myths", but was never quite curious enough to risk letting it get in the way of whatever recipe prompted the curiosity.

[fangsup]

The visual breakdown of how the science works with cotton and pipe cleaners brought me right back to my childhood, watching Good Eats on Food Network. Alton Brown is a great presenter for making the insanely complicated seem simple with visual representation.
Great stuff as always, I really love these videos that are more about Food Science rather than just pure cooking, mostly because it reminds me so much of Good Eats.

[maogger]

Hey Adam. This reminds me of the drop biscuits the Townsends did a while back, which uses whole egg eggfoam as a leavening agent. The recipe takes an hour to whip because it's whole eggs, but it apparently makes an incredible cookie, so that might be an interesting recipe to check out.

[przefermentujto]

If you beat an egg yolks with spoonful of sugar you get what is called kogel - mogel, simple yet popular dessert eaten in Poland for example. And when it comes to fluffy omlettes, you can make does as well. SuffletISH kind of omelettes are popular in poland as well.

[scoobcool]

dude, your usage of pipe cleaners and cotton balls to provide a visualization to molecular food science is absolutely badass, adoreable, and super helpful.

[tissuepaper]

The Alton Brown-esque explanations of the physical chemistry involved in cooking are great.

[wolfingitdown]

You're really headed in the direction of recreating Good Eats from the ol' Food Network and I really dig it

[CyanPhoenix_]

I don't know if this is a thing anywhere else, but my grandmother was from Estonia and we used to have a weird kind of desert that was basically just an egg yolk and a teaspoon of sugar mixed(beaten) with a spoon until light (looked like what you had at the end before double boiling it). that was it. was honestly one of my favourite things growing up, though i'm sure that's partly because of the scenario when we would usually be having it.

[olekzajac]

12:31 And here we see Adam being very close to "inventing" the gogol-mogol (kogel-mogel), a traditional Slavic poor man's desert and a childhood memory for almost everyone from eastern Europe.

For anyone curious, you just add some sugar to those egg yolks (but don't try with more then two, you won't eat it in one go) and mix until airy and pale yellow. You can also add some cinnamon, cocoa powder or vanilla, really anything you like.

[malthekjrbendtsen]

I just finished my bachelor's degree on protein science, and this is a really good explanation of the biochemistry taking place 👏 makes so good sense, never thought about egg in connection with my degree

[wizzzard]

I made a recipe once that needs 10 separated eggs, and my dad bought a carton of 10 rather small, brittle eggs. No joke (or yolk :3) I busted like 5 of those yolks, thank god we had more eggs, otherwise I'd have just crawled into the oven to slow roast XD

[Whiskypapa]

Here in Norway, it’s a common childhood treat to whip whole eggs together with sugar until it’s foamy and then either drink it directly or use a spoon to drink/eat it. We call it “eggedosis”.
And for anyone not from Norway immediately thinking “hold on, thats not safe”: in Norway, the egg production industry is extremely well controlled in terms of possible salmonella or other diseases, so eggs are perfectly fine to eat raw here. Sure, it’s not 100% guaranteed that nothing will ever slip through the crack, but it’s highly unlikely that any given egg you choose to eat raw is bad.

Anyways, eggedosis is amazing. This video kinda made me want to make again, since it’s probably been 20 years since the last time I had it. Or maybe not. Probably wont live up to expectations from childhood memories.

[rpdt]

The demonstration of the bonding with all the foam and cotton (I think, pls correct me if wrong) was brilliant