Musing of a home baker - Everyone has something that they are not good at. No matter how much you practice and practice. It’s like it’s never meant to be. Even the most seasoned bakers. Mine is separating egg whites. I’ve baked hundreds of cakes and made countless meringues and pavlovas but I still cringe whenever I have to do it. I create such a mess and usually use three to four bowls for this simple task. It’s just a disaster.

Everyone has something that they are not good at. No matter how much you practice and practice. It's like it's never meant to be. Even the most seasoned bakers. Mine is separating egg whites. I've baked hundreds of cakes and made countless meringues and pavlovas but I still cringe whenever I have to do it. I create such a mess and usually use three to four bowls for this simple task. It's just a disaster.  Mine is separating egg whites. I've baked hundreds of cakes and made countless meringues and pavlovas but I still cringe whenever I have to do it. I create such a mess and usually use three to four bowls for this simple task. It's just a disaster. I've tried every method known to mankind. The egg shell method, the palm method, that stupid mineral bottle method, I even bought that damn egg white separator device which worked for one day then decided that it didn’t like me. Sometimes I knock the  Sometimes I knock the egg too hard, smashing the shell too much and breaking the egg yolk inside. Which as we all know is a big no-no. There must not be a single trace of yolk in the egg whites if you intend to beat it.  But I am getting better at it. I used to go thru a whole tray of eggs just to get 4 egg whites. Now I can do it without sacrificing as many eggs. I still curse and swear at every mishap tho.  What's your something-I'm-not-good-at? - clicksforcakes.com

Everyone has something that they are not good at. No matter how much you practice and practice. It’s like it’s never meant to be. Even the most seasoned bakers.

Mine is separating egg whites. I’ve baked hundreds of cakes and made countless meringues and pavlovas but I still cringe whenever I have to do it. I create such a mess and usually use three to four bowls for this simple task. It’s just a disaster. I’ve tried every method known to mankind. The egg shell method, the palm method, that stupid mineral bottle method, I even bought that damn egg white separator device which worked for one day then decided that it didn’t like me.

Sometimes I knock the egg too hard, smashing the shell too much and breaking the egg yolk inside. Which as we all know is a big no-no. There must not be a single trace of yolk in the egg whites if you intend to beat it.

But I am getting better at it. I used to go thru a whole tray of eggs just to get 4 egg whites. Now I can do it without sacrificing as many eggs. I still curse and swear at every mishap tho.

What’s your something-I’m-not-good-at? Let me know in the comment below! Have a good day everyone!

 


Author: Brown Sugar

A kindred baking soul looking for the meaning of life in mountains of cookies and cakes and pools of chocolate ganache. Brown Sugar's favourite saying? "A cake a day keeps the doctor away".

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