Why are fresh eggs useful when cooking meringue
I was always told to use fresh eggs when making meringues but was never told why.
Best Answer
From my own personal experience, I've always found using aged egg whites made fabulous meringues. Aging the whites in a covered bowl removes some of the water content for a more stable aeration.
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Eggs whipped at room temperature will get the same result. We recommend using fresh, cold egg whites for meringues. They make a foam that is easier to work with, and the baked meringues have a more delicate and uniform texture.Do you need fresh eggs for meringue?
Meringue recipes work better with eggs that are at least 3 or 4 days old. Thin, older egg whites whip more easily to a higher volume than thick, fresh egg whites. Once whipped, the foam from thin whites is less stable because the liquid film drains more easily from the bubbles.Is it better to use old or new eggs for meringue?
Older egg whites are best for meringues, as it is easier to beat their runnier whites to create more volume. Whites that have been frozen and then defrosted work really well too, but make sure that all your ingredients are at room temperature before you start.What is the use of fresh egg?
Raw eggs are rich in protein and other micronutrients. The fatty acids they have can help your metabolism. They contain most of the essential amino acids, and one egg provides 27% of the daily choline requirements.How does egg yolk affect meringue?
Question: Why don't you use egg yolk in meringue? Egg yolks contain fat which interferes with how the proteins arrange themselves, stopping the mixture fluffing up.Science: The Magic of Meringue—Why Timing Matters When Whipping Egg Whites and Sugar
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Answer 2
Less than fresh eggs can be used, but as eggs get older changes begin to happen to its internal chemistry. For one eggs become less acidic as they age.
Meringues benefit from acidity:
Acid delays coagulation, which means that there is more time for air to get trapped in amongst the proteins, resulting in a lighter meringue.
Refer to this question which tackles the value of acidity in a meringue.
Other changes happen to the egg as well which may have an impact. Water is transferred from the egg white to the egg yolk, the egg white loses some carbon dioxide, and so on. All of this may have an impact, even if minor, on meringues. Using fresh eggs allows you to keep these variables in check.
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