Add Eggs to Oatmeal Raisin Cookies
Part of the Video Series How to Make Oatmeal Raisin Cookies
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Add Eggs to Oatmeal Raisin Cookies
Helen McMahon, here for Expert Village. The next ingredient we are going to add will be eggs. This recipe requires 2 eggs and I buy the large size. Now in this case, I am going to do a little trick. I am going to need 2 egg whites for the next recipe I do and rather than have 2 egg yolks just sitting around not having any use or hanging out in your refrigerator until they are needed, I am going to combine the yolks from the egg whites into this recipe and save 2 whites for later, so one quick slice and this is the separating of the eggs. You want to make sure that you tap it just enough to crack the shell but without damaging the yolk because if the yolk is opened, it will not allow the egg whites to remain fat free. You kind of bump it against the side to get maximum amount of white and you can use the edge of the shell to kind of cut that hanging chad here, that hanging white and just move them back and forth a little bit so that you get the full measure of the white. All the while being careful not to puncture the egg yolk because the yolk has a larger amount of fat in it and you will not get a nice fluffy meringue which is the next recipe I am going to make. So we have 1 yolk; we put that into our bowl and we will do the same thing with another egg. These large eggs give you a good volume of egg white if you are making a meringue or a topping for a lemon pie. Okay, now we’ve got 2 yolks and I am going to call that the equivalent of 1 egg and we will add 1 more complete egg into our mixture and let that beat with the butter and the sugars that we’ve already added and that will continue to be beaten until it is a nice smooth consistency.
Helen McMahon, here for Expert Village. The next ingredient we are going to add will be eggs. This recipe requires 2 eggs and I buy the large size. Now in this case, I am going to do a little trick. I am going to need 2 egg whites for the next recipe I do and rather than have 2 egg yolks just sitting around not having any use or hanging out in your refrigerator until they are needed, I am going to combine the yolks from the egg whites into this recipe and save 2 whites for later, so one quick slice and this is the separating of the eggs. You want to make sure that you tap it just enough to crack the shell but without damaging the yolk because if the yolk is opened, it will not allow the egg whites to remain fat free. You kind of bump it against the side to get maximum amount of white and you can use the edge of the shell to kind of cut that hanging chad here, that hanging white and just move them back and forth a little bit so that you get the full measure of the white. All the while being careful not to puncture the egg yolk because the yolk has a larger amount of fat in it and you will not get a nice fluffy meringue which is the next recipe I am going to make. So we have 1 yolk; we put that into our bowl and we will do the same thing with another egg. These large eggs give you a good volume of egg white if you are making a meringue or a topping for a lemon pie. Okay, now we’ve got 2 yolks and I am going to call that the equivalent of 1 egg and we will add 1 more complete egg into our mixture and let that beat with the butter and the sugars that we’ve already added and that will continue to be beaten until it is a nice smooth consistency.
About the Expert
Expert: Helen McMahon has a bachelor's degree in nutrition from Syracuse University in NY, and has taught nutrition and cooking classes. Read More
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