Egg questions

16 years ago

I told you all I'd be back. :)

I want to make tapioca pudding like my mom used to make. She beat egg whites until they formed peaks and then all the regular stuff.

I remember something about beating egg whites, but don't remember the details. Do you want the freshest eggs or older ones? (Maybe that's for boiling, use older eggs to peel easier?) Do you want the egg whites very cold or at room temperature?

See what happens when you don't cook often! You forget all this 'important' stuff. :)

TIA, I know you will come through.

Julie

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Comments (9)

teresa_nc7
16 years ago
Egg yolks and whites are easier to separate when they are still cold out of the fridge. But the whites will beat up fluffier and faster if you let them come to room temp before beating them.

That's my favorite recipe for tapioca! Haven't made it in a while and I think I will very soon!

Teresa
Daisyduckworth
16 years ago
A few eggy hints for you!

For faster, stiffer beaten egg-whites, use somewhat older eggs, and make sure they are at room temperature.

Yes, it's older eggs again for boiling! Newer eggs are best for fried or poached eggs - the whites tend not to spread so much in the pan. The more the whites spread, the older they are.

Another tip for hard-boiling eggs - use a needle or thumb tack to make a hole in the big end before adding it to the water. This will also make it easier to peel afterwards. And if you want the yolks to stay in the centre - just stir the eggs gently while they're boiling.

TO TEST EGGS FOR FRESHNESS:
Dissolve 2 tablespoons salt in one litre of water Place eggs into the water: a fresh egg will sink to the bottom and stay there: a reasonably fresh egg will rest halfway between the surface of the water and the bottom; a stale egg will float.

Fresh eggs should feel heavy and well-filled. A stale egg will 'rattle' if shaken next to your ear.

The shells of fresh eggs are rough and a little chalky, while the shells of stale eggs are smooth and shiny.

WHIPPING EGG WHITES:
Add a few drops of lemon juice, or a pinch of salt, or sugar to the egg white when whipping to speed up the process.

Add a dash of vinegar, or a pinch of cream of tartar, to increase the volume.

Add 2-3 drops of glycerine when beating to make the froth stiffer.

Egg whites will not beat up if there is the smallest trace of oil or fat in the mixture, or on the bowl or beaters.
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cspittell
16 years ago
My mom used to make this too! I never learned how so I hope someone posts the instructions for you.
jojoco
16 years ago
Tapioca pudding, with the large pearl tapioca, was a favorite of mine when I was a child. My siblings and I used to call it fish eye pudding. It seems to have gone by the wayside of hospital cafeterias and greek diners. I have made it using the back of the box recipe. It is a lot of work, with lots of beating and folding, but worth it. I remember you have to soak the tapioca overnight.
I think the brand was Reese, but I may only think that because I just found it on a google search. I definitely want to make this again, but I know I would be the only one to eat it.
Jo
User
16 years ago
OMG! Tapioca pudding my Nana and Mom made the best, haven't had it in a 100 years. Just loved the stuff!

Why have I never made it? I'm on a mission..........
julie_b_roses
Original Author
16 years ago
Thanks! A great list of egg hints, I hope I can remember them! I need to save it.

I used the instructions on the back of the box of Kraft tapioca for Fluffy Tapioca Cream. It sounded the most like she used to make. I don't remember if my mom had her own recipe but she probably did. This made it very similar to hers even if not exact. IIRC, she slowly added the tapioca mixture to the egg whites and this one says to add the egg whites to the tapioca all at once. I did it per the box, but may try it the other way next time. I couldn't get all the egg whites to mix completely.

As a child this was my comfort food. I remember very well the first time I was sick after I got married. My parents had called and I told them I didn't feel good. It wasn't long before they showed up with a BIG bowl of Tapioca Pudding. I don't know if it was the love or pudding, but I DID feel better. :) Ahh, memories.
teresa_nc7
16 years ago
This recipe is close to the recipe on the back of the box that I always use. But I cook mine on the stove top, not in the microwave and the fluffy version has you using the egg yolk beaten into the milk and the egg white beaten separately and added at the end.

Tapioca Pudding Recipe

20 min : 5 min prep

SERVES 3 -4

* 2/3 cup sugar
* 3 tablespoons minute tapioca
* 2 3/4 cups milk
* 1 egg, well beaten
* tiny pinch salt
* 2 teaspoons vanilla, added later
1. Mix sugar, tapioca, milk, egg and salt in large bowl. Let stand 5 minutes. (Use a bowl where your ingredients only come up half way so there's room to boil without boiling over.).
2. Cook at full power, stirring every 2-3 minutes until mixture comes to a full boil. Should take about 10 to 12 minutes.
3. Stir in vanilla and cool. Pudding thickens as it cools.
4. If desired, place plastic wrap on surface of pudding as it cools.
5. NOTE: you can make this on the stove top if you prefer.
cloudy_christine
16 years ago
We had this often when I was little, but always with fresh grated coconut on top. For me, the tapoica is imcomplete without it. Boy it was a great combination.
The horse-radish stands at farmers' markets sold grated coconut, because they had the machine that could do it just right. I have never been able, with food processor or a hand grater, to get the right texture.
wizardnm
16 years ago
Tapioca Pudding is usually the first thing I think to make when I have extra milk I want to use up. I love it.
I just use the recipe on the side of the Minute Tapioca box.

Years ago I felt like experimenting one day. I had several kinds of fruit juice open from making some cocktails. So I used orange, apricot and pineapple juices instead of milk. No egg, cut back on the sugar and a little extra tapioca.

It was very refreshing! Any yellow orange juice works..wonderful with mango juice if you can find it.. and I have even added fruit...crushed canned pineapple, banana slices. Nice dessert or snack in the summer.

Nancy

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