[問題] 為何蛋白混到蛋黃就打不發?
昨天在家裡做舒芙蕾準備帶給同事試口味
結果在分離蛋白蛋黃的時候,拿到一個很硬的蛋
敲鍋子旁怎樣都敲不碎
所以手賤學人家大廚拿刀子敲...
然後蛋殼碎了沒錯,但是蛋黃也流出一部份到鍋裡了
目測大概是一顆蛋黃的1/10 吧,看起來只有一點點,想說應該沒關係
結果這次的蛋白怎樣都打發不了
本來想說沒有混到很多,就沒有費心去撈出來
沒想到打了快半小時,還是沒辦法「尖挺」
又不想浪費,只好硬是加到蛋黃糊裡面去烤
想當然烤出來的成品也就不怎麼樣了..
很好奇為什麼只有沾到一點點蛋黃也會造成這樣的結果?
書上、網路上都說打發蛋白的鍋子不可以沾到水、油、蛋黃
但是都沒說為什麼咧?如果不小心沾到了,有沒有補救方法?
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