You really can't whip egg whites with yolk in them? 

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Hey, Adam, one subject I would love a video or podcast on is smoke. How it works as a preservative, how it evolved into a culture, ie, barbecue, if you would ever try home smoking and how, smoking non meat items, and liquid smoke, if it's worth having in the spice cabinet and how to use it.

Whipped whole eggs are actually used in genoise cakes! So if you ever get too much yolk into your albumen while separating, you always have a different style of sponge as a backup route.

It’s honestly impressive to watch Adam slowly ad-maxing his house with free sponsor furniture and tools. Has this man bought a single thing in the past year at this point?

Like Chef John always says, you can get some white in your yolk, but you never want yolk in your white.

I could tell you this from personal experience, but I'm glad that you explained it! It is soooo annoying when you accidentally break the yolk when whipping whites, such a pain.

In the Netherlands we have eierkoek (egg cake if translated directly) that involves beating a whole egg for 5-10 minutes before adding in your flour, sugar, etc. When done right, it's an incredibly airy, cake-like treat that tastes very eggy (it's delicious!). Next time you find yourself with a 10-minute long beaten egg, try making that instead of a soufflé, I'm sure you'll like the results much better!

I think it's worth pointing out that when you go to a restaurant that has those really tall folded omelettes, that's whole egg run on a stick blender for a minute before frying.

I tend to be a skeptic and find it obnoxious how much dogma there is in cooking, so it's really awesome to see so many things tested like this. I always wanted to know which of the "rules" were really "myths", but was never quite curious enough to risk letting it get in the way of whatever recipe prompted the curiosity.

The visual breakdown of how the science works with cotton and pipe cleaners brought me right back to my childhood, watching Good Eats on Food Network. Alton Brown is a great presenter for making the insanely complicated seem simple with visual representation. Great stuff as always, I really love these videos that are more about Food Science rather than just pure cooking, mostly because it reminds me so much of Good Eats.

12:31 And here we see Adam being very close to "inventing" the gogol-mogol (kogel-mogel), a traditional Slavic poor man's desert and a childhood memory for almost everyone from eastern Europe. For anyone curious, you just add some sugar to those egg yolks (but don't try with more then two, you won't eat it in one go) and mix until airy and pale yellow. You can also add some cinnamon, cocoa powder or vanilla, really anything you like. Here's a recipe (presented in a rather entertaining way): ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tc3qn65bXo0.html.

Hey Adam. This reminds me of the drop biscuits the Townsends did a while back, which uses whole egg eggfoam as a leavening agent. The recipe takes an hour to whip because it's whole eggs, but it apparently makes an incredible cookie, so that might be an interesting recipe to check out.

If you beat an egg yolks with spoonful of sugar you get what is called kogel - mogel, simple yet popular dessert eaten in Poland for example. And when it comes to fluffy omlettes, you can make does as well. SuffletISH kind of omelettes are popular in poland as well.

dude, your usage of pipe cleaners and cotton balls to provide a visualization to molecular food science is absolutely badass, adoreable, and super helpful.

The Alton Brown-esque explanations of the physical chemistry involved in cooking are great.

I don't know if this is a thing anywhere else, but my grandmother was from Estonia and we used to have a weird kind of desert that was basically just an egg yolk and a teaspoon of sugar mixed(beaten) with a spoon until light (looked like what you had at the end before double boiling it). that was it. was honestly one of my favourite things growing up, though i'm sure that's partly because of the scenario when we would usually be having it.

You're really headed in the direction of recreating Good Eats from the ol' Food Network and I really dig it

I made a recipe once that needs 10 separated eggs, and my dad bought a carton of 10 rather small, brittle eggs. No joke (or yolk :3) I busted like 5 of those yolks, thank god we had more eggs, otherwise I'd have just crawled into the oven to slow roast XD

I just finished my bachelor's degree on protein science, and this is a really good explanation of the biochemistry taking place 👏 makes so good sense, never thought about egg in connection with my degree

Here in Norway, it’s a common childhood treat to whip whole eggs together with sugar until it’s foamy and then either drink it directly or use a spoon to drink/eat it. We call it “eggedosis”. And for anyone not from Norway immediately thinking “hold on, thats not safe”: in Norway, the egg production industry is extremely well controlled in terms of possible salmonella or other diseases, so eggs are perfectly fine to eat raw here. Sure, it’s not 100% guaranteed that nothing will ever slip through the crack, but it’s highly unlikely that any given egg you choose to eat raw is bad. Anyways, eggedosis is amazing. This video kinda made me want to make again, since it’s probably been 20 years since the last time I had it. Or maybe not. Probably wont live up to expectations from childhood memories.

That whipped whole egg omelet is a thing, but you have to cook it to temperature rather than texture. You wind up with a firm exterior and foamy/fluffy interior that is pasteurized because of the steam generated during cooking.

The whipped whole eggs are actually something my mom uses pretty often. She uses it like frying batter to fry cauliflower before cooking them in a sauce made of tomatoes and chilies. It's basically the only way i've seen her cook cauliflower. I don't know if it has a name or anything though.

That last experiment is actually a step in making classic tiramisu. After you whip the yolks until they can't take in any more air, add marscapone and sugar, mix until combined and fold in whipped egg whites. I'm surprised you didn't take these experiments into copper bowl territory!

The demonstration of the bonding with all the foam and cotton (I think, pls correct me if wrong) was brilliant

Not sure how the rest of the world does it, but here in Argentina there's a standard cake batter recipe that involves whipping a number of whole eggs with 30 grams of sugar for each egg for about 10-15 minutes, add vanilla extract and then fold in some flour (30 grams per egg too, or instead 25g flour and 5g cocoa powder for chocolate cake)

Adam, why is your content so awesome and informative? You're really throwing logic I never thought of but just viewing it I get interested.

The random experiments are so much fun. Loving all the testing in the videos lately 👌

God Adam raguseas videos so quickly started rising to the top for me once I caught on that he very frequently delves into the science and research. Totally nerdy, but I love to see my undergrad studies applied and also learn some cool cooking tips and recipes along the way!

What about the effect of Cream of Tartar? Isn’t that used to stabilize whipped eggs?

Your science explanation has becomed more easier to understand. I always enjoyed watching you, but now I understand alot more. Thank you Adam scientific Monday 👍

Thanks for exploring all of the various scenarios.

Thank you... Thank you for putting the answer at the beginning!!

WE ARE EGG YOLKS. YOU CANNOT BEAT US

Is anyone else hearing some very faint noises that sound like farts? I'm sure they're just audio artifacts of some sort, but I only hear them on Adam's videos, and across separate headphones & devices. 0:32, 1:29, 2:12, 2:31, 10:23, 10:40, and 12:22 all stood out to me.

Love the demonstration with cotton and strings!!

This one was very nice! I love to see the "let's try it!" approach! And I learned a lot from it, as well as the visual demonstration and article citation :)

Hey Adam, a video i'd be interested in seeing is one similar to your dough one, but with mashed potatoes. Just looking at how much, if any, milk, cream, eggs, butter... to add and what it does to the mashed potatoes. Cheers

In Denmark we take what you have at 12:50 and add sugar, and eat that. Normally we let children do it by hand, so you can do something else around the house.

These Monday videos, for a year now, have been some of my favorite videos on RU-vid.

Thanks for linking to the papers in the description!

You can actually make a great sponge cake whipping whole eggs. My mom always whipped whole eggs, and for each egg, she would add a heaped tablespoon of sugar and the same one of flour. Sometimes she also added blitzed walnuts. The cakes always came out well.

Was waiting for Alton Brown's burping yeast sock puppets to show up.....what a bummer lol. Great video !

i love this episode just because the extra stuff you tried with the eggs. i hope you make more episodes like this where you just let curiosity take the lead.

I love your demonstrations with pipe cleaners and cotton balls, very nice visual.

This episode of "people cook eggs the way they do for a reason" brought to you by the same man who screamed "NO!" when he was told there was a particular way to make French macaroons.

So glad I can catch this before work

i am happy you tried and cooked these results, i wanted to know so much, i was going to try them myself

Adam--the time, effort, and hard work you put into your videos is very much appreciated! Thank you and God bless!

A whole egg beaten with some sugar and eaten raw used to be a popular dessert for children when I was one. Adults would add a drop of rum to it. My father used pure yolks beaten with sugar to glue together a meringue cake. It turned out quite good when baked.

I'd like to point out that the amount of oil adam uses is still much more than is needed to collapse the foam. IME ive had a single drop of yolk in a cup or two of whites completely ruin it.

Your content is such a high quality treat. Thanks.

Hey Adam, awesome video as always,. Love when you mix science and food. Would love to see your take and explanation on black garlic and how to use it in cooking!

aw man, you really missed an opportunity here to try to make a hollandaise sauce with your beaten yolk and see if it's harder to mess up. i'd think that with the air slowing down the cooking, it might make the recipe less prone to curdling? not that it is particularly hard or anything, but still an interesting test.

Do me on the counter top Adam

That transition to the sponsor was smoother than a freshly made ice skating rink.

The egg whipping demo with the pipe cleaners was so Alton Brown and I love you for it

Ohhh so that's what grandpa meant when he used to say "If it's not white it doesn't belong here" Wow I never knew he liked cooking

Thanks Adam! All i knew how to whip was the nae nae before this! Your videos are always so informative!

Well gotta respect this dude for answering the thesis in the first 10 seconds.

Thank you for all the science! Very well demonstrated.

This was a remarkably enjoyable video and I absolutely loved the explanations as well as all of the sesquipedalian words like "deleterious" and "lipophilic". However, I was a little disappointed when the topic of cream of tartar never came up. I really wanted to know what that stuff is, why it's called a cream, what a tartar is, and why it's used to make merengues. Seriously, I have no idea why that stuff exists. I have a spice jar of it and I never use it unless I'm making a merengue and that's extremely rare.

Does fat have the same effect on a meringue made with aquafaba?

I appreciate the fact that you go and extra mile and actually cook this stuff to see what would happen

That visualization of the chemistry was exceptionally well done.

After you beat the whole eggs with sugar, at around 10:55, you already had a perfectly fine kogel-mogel. No need to do anything else with it.

I actually bake a perfect Pan di Spagna (sponge cake) beating whole eggs with sugar for 10 minutes (I set a timer for this stage) then adding flour, vanilla extract and a pinch of lemon zest, absolutely no baking powder. It turns out very fluffy and moist every time. Does this mean that if the eggs are whole this whole explanation has no point?

Nice video, always love the experimentation

Great and very informative video, especially since you explored different permutations of what'd happen with more or less fat / egg.

Hey markiplier

Make a video about aquafaba!

The conclusion is priceless. Love it 💛

Love your work Adam. Keep it up, on both YT and the podcasts, please.

The main use for whipped egg whites in my kitchen is a chocolate cake, and honestly it works out just fine even with a less-than-optimal foam. Possibly because I whip the egg whites last and immediately mix them in with the rest of the batter, and that then immediately goes in the oven. There's a difference, sure, but in my experience it's often not as big of a deal in most home baking as people make it out to be (excluding more sensitive/specific things, like soufflés and meringues). You don't need to throw out a bowl of eggwhites just because they're not perfect - as long as you can get stiffish peaks, you can at least totally make Joy of Baking's chocolate almond torte with them. I can say that from experience!

10:10 Non-separated eggs whipped for a long time (~10 minutes) are not uncommon in some traditional German cake recipes, e.g. for Schwarzwälder Kirschtorte.

What I really enjoy about your videos is the explanation as to why things happen as opposed to just how to make them happen. That's the kind of information I need to understand cooking better.

i absolutely loved this and would love to see more videos in the "people cook ______ in the way that they do for a reason" genre.

Tastes differ. In France, tourists go nuts over the omelet in the tradition of "la mère Poulard" (Mont Saint Michel, Normandy) as shown in this old video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-EX7jiRiwFcM.html It isn't my taste, I prefer dry scrambled eggs, but to each her/his own.

Why I beat my bowl, not my eggs. Btw I binge watched the podcast. We need more of these!

I loved that visual aid in how it whips up

Thanks for being definitive about this. Some other channel made a suggestion that puzzled me, involving the combination of whipped egg whites and whipped cream. I never tried it, but it seemed completely contrary to anything I'd heard before.

Your channel is really interesting, man. Thanks.

learned this the hard way when I was first learning to bake. I kept the bowl clean, separated the eggs without breaking the yolk, but it was my colorant that deflated my meringue. didn't know it was oil based till I added it.

Actually when I had a cold as a child my dad used to make me gogglemoggle, which is egg yolk foam with sugar. He would just put it in a cup and stir for at least half an hour with a spoon. It is the most delicious thing ever and it also helps your throat a bit. Nostalgia!

I appreciated the experiments at the end. That's the kind of stuff you don't normally see people think to throw into a video.

Great video! Also, your ability to move in and out of the sponsored sections is impeccable.

Monday teaching time with Adam is my favorite thing. I'm a 35 year old man, but when you whip out your crafts I lose it.

Wow. This is great! Thanks for the education

I absolutely love how you challenge these 'myths' and explain the science behind it. These are my favorite videos that you post. Thank you for making science accessible and relatable. ❤

Well done. Would have liked to see you discuss cream of tartar, and how to fix when get a little yolk in and can't separate 100%.

I love the experiments. This is how we learn. Thanks for sharing!

This video really reminds me of Good Eats. Thanks for that, Adam. Running on some feel good nostalgia vibes now :)

One of my favourite rhubarb cake recipes uses whole whipped egg for the batter, however I have to use the highest setting on my mixer for it to properly foam up.

The whipped-whole-egg is used to make genoise sponge (or at least some recipies for genoise sponge which actually work use it), but you whip it over a pan of warm water. 4 eggs, 100g sugar, whipped over boiling water until doubled in size, then taken off the heat and whipped until cold and thick, fold in 100g flour, bake for 15-20 minutes (or longer, until golden brown on tp) at 220C then leave to cool.

I tried making your Macaroon recipe 4 times, first time ever working with egg whites (I’m 22, just started actually putting effort into cooking), every time they turned out strange in some way, and every time I got the tiniest, microscopic speck of yolk in the egg whites, and thought “oh whatever, it won’t make a difference”. I now believe it made quite the difference! I might go out and get some pre-packaged egg whites and try again!

This was actually really awesome information.

Great visualization with the pipe cleaners and cotton balls Adam!

First video I've seen from this guy, very cool. Thank you Smartiplier

10/10 Video, I enjoyed the adds of just with if/ lets try stuff, made me smile

Whisking yolk alone with sugar is how you make polish (generally central Europe-ish) desert called kogel mogel, you eat it raw in that appealing state you mentioned and yes risk salmonella poisoning, but it's something my grandma used to make me when there were no other sweets and I had a craving very good memories.

this was just a segment on good eats and thats such a good thing