Funny egg whites [View all]
Has anyone else had problems with eggs that will not fully incorporate into batter? During this egg shortage, I bought a dozen of an unfamiliar free-range brand. I tried to make brownies, but these eggs (especially the whites) refused to blend into the batter, no matter how hard I beat them. I went ahead and baked the pan of brownies, but it came out with streaks of cooked egg white throughout. These streaks were unpleasant; they were chewy and just generally tasted like overcooked boiled eggs. I ended up throwing those eggs away after I couldn't get them to amalgamate into a mixture for scrambled eggs.
Then I was able to get my usual eggs, and all was well. Then a shortage again, and I bought Eggland's Best, and guess what? Brownies again (I have a weakness) and the first egg out of that dozen did the same damn thing--it just didn't want to mix in.
Is something going on with eggs? Have I lost my batter-beating touch? I'm interested to hear if anyone else is experiencing anything similar.
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