Using Whole, Whipped, & Separated Eggs when Making Hotcakes

At The Maya Kitchen, we enjoy experimenting on cookery. Most of all, we take our hotcake research very seriously.

We love finding ways to make recipes better by understanding how ingredients work together, and how cooking or baking times affect the taste and texture of various food.

This week, we studied what effects using whole, whipped, and separated eggs have on hotcakes. And we’re glad to share the results of our efforts, as well as our cooking procedures.

If you would like to try it out yourself at home, you’ll need the following for each trial.

Ingredients:
1 medium-sized egg
2 tablespoons
oil
½ cup water
1 pack MAYA Original “Fluffy n’ Tasty” Hotcake Mix 200 g

Yield : 5 – 6 hotcakes

WHOLE EGGS

Procedure:

1. Beat egg slightly in a bowl using a wooden spoon.
2. Add in oil, water and hotcake mix.
3. Stir just until slightly lumpy (do not overmix).
4. Pour 1/4 to 1/3 cup batter onto a pre-heated nonstick pan or flat skillet.
5. Cook until bubbly.
6. Turn to cook the other side.

Result: Hotcakes are light and fluffy, but not as thick as the other two methods.

WHIPPED EGGS

Procedure:

1. Whisk the egg with water in a mixing bowl with a large balloon whisk.
2. Then place the bowl in a steam bath for about 2 to 4 minutes, until it is foamy and pale in color. Remove from heat.
3. Beat again the mixture on medium-high speed, until it cools to room temperature, triples in volume, soft and foamy in texture taking about 8 to 10 minutes.
4. Add in oil and hotcake mix.
5. Stir just until slightly lumpy (do not overmix).
6. Pour 1/4 to 1/3 cup batter onto a pre-heated non-stick pan or flat skillet.
7. Cook until bubbly.
8. Turn to cook the other side.

Result: Hotcakes are soft, and are slightly denser and thicker compared to using whole eggs for your batter.

SEPARATED EGGS

Procedure:

1. Separate the eggs: Place the yolk in one bowl and the white in a separate bowl.
2. Beat the egg yolk slightly with a wooden spoon.
3. Whisk in oil and water.
4. Add in hotcake mix.
5. Stir just until slightly lumpy (do not overmix).
6. Beat the egg whites with a whisk or electric mixer until stiff but not dry.
7. Gently fold the beaten egg whites in the batter.
8. Egg whites should remain somehow distinct in the batter.
9. Pour 1/4 to 1/3 cup batter onto a pre-heated non-stick pan or flat skillet.
10. Cook until bubbly.
11. Turn to cook the other side.

Result: Hotcakes are light and fluffy, but have a denser consistency. This also yields the thickest hotcakes compared to using whole or whipped eggs.

Using whole, separated, or whipped eggs, results in distinct consistencies in hotcakes. Choose which best suits your family’s tastes, or enjoy different variations each time you have Maya Hotcakes.

For more tips, articles, and recipes, visit http://themayakitchen.com and http://newgenbaker.com.