Egg White

[popeye1810]

Hi There,

 

I was wondering if anyone out there can help me. I have just started a business making and selling French macarons. We are having some problems with the consistency of our egg white. Is there an instrument or device that can measure the water content of our egg white? Or perhaps something that can measure the protein content! Also is there an instrument that can measure the viscosity of a liquid? Many Thanks in advance for your help!

 

Frank

[John Cuthber]

There are machines that measure viscosity

http://en.wikipedia.org/wiki/Viscometer

[Phi for All]

Is there an instrument or device that can measure the water content of our egg white?

There's really not much you could do about a watery consistency once the egg has been opened, and you already know the consistency is sometimes too watery, so a device that measures it wouldn't really be meaningful to you. Your best chance is to handle your eggs in a consistent fashion and experiment with what works best.

 

Part of your problem could also be the age of the eggs, and/or the temperature and humidity where they're stored. I've had personal experience where older eggs had a more watery white. Also, if your storage temperature is too high and the humidity is low it tends to affect the consistency a lot.

 

Or perhaps something that can measure the protein content!

You should be able to work with established numbers for this, rather than investing in a device or service.

 

http://www.livestron.../#ixzz29C6nlLm4

Each large egg white contains about 3.6 grams of protein, according to the Egg Nutrition Center. A whole large egg contains 6.3 grams of protein, meaning that most of an egg's protein actually comes from the egg white. A typical large egg white contains just 16 calories and no cholesterol or fat, making egg whites a healthy protein source.