I forgot to separate the egg whites from the yolks. I cooked them together,
then I added the sugar in the last five minutes of cooking. Thinking the
protein in the whites would coagulate, I stirred consistantly and it turned
out okay, to my surprise. What is the best solution to such a stupid move?

Rich
Ranch Belago, CA

In article <wPb%h.3104$rm.635@trndny03>,
"Richard Hollenbeck" > wrote:

> I forgot to separate the egg whites from the yolks. I cooked them together,
> then I added the sugar in the last five minutes of cooking. Thinking the
> protein in the whites would coagulate, I stirred consistantly and it turned
> out okay, to my surprise. What is the best solution to such a stupid move?

Forgive me, but the best solution is to read *all* the directions first.
I'd guess that beating some more egg whites until stiff and folding them
in at the end might make a positive difference. But I don't know. Is
this a troll? I'm so bad at spotting trolls.

leo

--
<http://web0.greatbasin.net/~leo/>

Richard Hollenbeck wrote:
>
> I forgot to separate the egg whites from the yolks. I cooked them together,
> then I added the sugar in the last five minutes of cooking. Thinking the
> protein in the whites would coagulate, I stirred consistantly and it turned
> out okay, to my surprise. What is the best solution to such a stupid move?


That is not a major sin with tapioca. It still makes pudding. If you whip
the egg whites and add them to the hot pudding it gives it a fluffier
texture. Not everyone likes that fluffy texture, but what the heck, not
everyone likes tapioca.

"Richard Hollenbeck" > wrote in message
news:wPb%h.3104$rm.635@trndny03...
>I forgot to separate the egg whites from the yolks. I cooked them
>together, then I added the sugar in the last five minutes of cooking.
>Thinking the protein in the whites would coagulate, I stirred consistantly
>and it turned out okay, to my surprise. What is the best solution to such
>a stupid move?
>
> Rich
> Ranch Belago, CA

Just enjoy it! Traditional tapioca recipes seem to call for folding in the
beaten whites, but not all do. Whites just make the pudd fluffier. If I'm in
a hurry I do the whole-egg version and find it just as tasty.

Felice

Richard Hollenbeck wrote:
> I forgot to separate the egg whites from the yolks. I cooked them together,
> then I added the sugar in the last five minutes of cooking. Thinking the
> protein in the whites would coagulate, I stirred consistantly and it turned
> out okay, to my surprise. What is the best solution to such a stupid move?
>
> Rich
> Ranch Belago, CA
>
>


The tapioca package used to have both recipes--for separating the eggs
and for using whole eggs. I don't think you did anything wrong or stupid.

gloria p

On Sun, 06 May 2007 03:19:56 GMT, "Richard Hollenbeck"
> wrote:

>I forgot to separate the egg whites from the yolks. I cooked them together,
>then I added the sugar in the last five minutes of cooking. Thinking the
>protein in the whites would coagulate, I stirred consistantly and it turned
>out okay, to my surprise. What is the best solution to such a stupid move?

I'm afraid I don't understand what you think you did 'wrong'...