Wow! I didn't know you could "save" overbeaten eggs! Thanks so much for that tip!!!! (And for all of your videos -- I really enjoy them!)

@Justme77400

6 жыл бұрын

Donna M. Schmid I didn’t know that either!! Great video!!!

@rheinlyrhen4670

6 жыл бұрын

Donna M. Schmid saamee

@SL-uq1sx

5 жыл бұрын

Same here, I always throw them away cus I thought they are beyond saving

@DatRitzBoi

3 жыл бұрын

@@SL-uq1sx I can only wonder how many eggs you got rid of before coming to the knowledge of this tip.....oh, boi. (Not judging or anything, just saying.)

@SL-uq1sx

3 жыл бұрын

@@DatRitzBoi maybe 4 or 6 because I don't really know how to bake and don't have time to bake. After overbeating it once or twice, I kind of put baking on hold and afterwards when I did try again, I moniter the eggs very carefully while beating it.

BOOM!!! Mind blown by the trick used to bring back over-beaten eggs 😂😂😂 Let's give Thomas a round of applause!!!!

Ladies and gentlemen, the brilliant Thomas Joseph!👏👏👏👏

@babytafo5416

8 жыл бұрын

👏👏👏👏

@rawshop

6 жыл бұрын

Sooooo true, my brother. He needs to be on British TV.

I cried tears of joy seeing those egg whites come back to life! BRAVO!

while watching how to fix overbeat egg.. after 1-3 whisk thomas dude: enjoy! me: WTF did just happen LOL

@AlexQ

6 жыл бұрын

Gellal san I had the same reaction. Hahaha

@prodigalus

5 жыл бұрын

_LOL_ i thought the same thing, and also realized that i wouldn't trust that fixed meringue in macarons. in a cake, maybe. but for macarons, you gotta start all over again xD

@sebastianbar1929

3 жыл бұрын

How did you get stiff!!!

“Sometimes people use copper” *Preppy kitchen has joined the chat*

@AUG30

2 ай бұрын

What do you mean? 1:25

This is what I call "great tutorial" videos. 💕 I love how you explain everything. Thank you very much!

The tip about saving the overbeat egg whites is very useful to me - I've often had that happen with my recipes. Thank You for sharing your techniques and knowledge with us.

I love how he gives a reason for everything he does, love this guy!

Who knew you could save over beaten egg whites, what a great tip!

No wonder my macarons died

@AestheticTulip-2012

15 күн бұрын

Me too Same situation 😢

You are the man with the tip on salvaging over beaten egg whites!! I've always had trouble getting to the stiff peaks and would basically churn butter. Adding one egg white and whipping by hand did the trick! Thanks!

Wow! Thank you so much for this knowledge!!! :) love this video.

Brilliant! Waaaaa, thank you so much chef! I had watch 2 videos showing how to do it but only when I find your video that I am satisfied! It's so clear and straightforward.

FINALLY!! Someone explains this. Thank you!!

I've been needing this for so long! i never knew that you could save over beaten eggs!! you're a god!

You are amazing. I have been going crazy trying to get the stiff peak. Thanks a bunch.

All my questions when cooking or baking are answered by this guy. Das why I love this channel, gives u tips before doing any recipes. A great teacher.

Man, I’ve been throwing over beaten eggs the whole time . This is so informative !

Every tricks which you show us are so useful. Thanks you

I'd appreciate if there's actually specified time to beat at each stage

@WindKid22

3 жыл бұрын

@@kulinamai7064 so to get to Stiff peak using the kitchenaid, whisk for about 15 mins?

@kennya5165

3 жыл бұрын

@@WindKid22 It really is going to vary a bit depending on the temperature of the egg whites/beater and ambient temperature of the room. Also, if you got any yolk or water or something into the whites, or even skin oil while you were cracking the eggs, all those will make the meringue less fluffy and take longer to whip. It doesn't hurt to stop mixing and lift the beater to check either.

@sarahamira5732

3 жыл бұрын

It's varies quite a bit depending on multiple factors such as humidity and (especially) egg temperature

Wow, you added so detailed explanations, thank you!

WOW! Amazing I didn't know that you could save over beaten eggs!! I always start all over again when I overbeat my eggs, Thanks Joseph :)

Thomas, i love you. Every single time i watch one of your videos i put it into practice. ❤️😍 thanks for all your tips!

My favorite thing you tutorial showed me is that you can not only bring a slightly over whipped meringue back, but that doing so is a hack for perfect stiff peaks! Also I thought sugar was mandatory for texture but to learn you can do it without is icing on top

V nice video, information full, but short and sweet. Love that. Thanks

Thank you so much for this video! Very helpful. I really need a stand mixer with all the baking I do.

wow amazing! Thank you so much for a helpful trick!

Very interesting and useful. Thank you!

THANK YOU. I followed your tips and it worked just perfect. Great video

Excellent demonstration and very clear explanation in a short video. Very much appreciate this unlike a lot of videos out there where they add a lot of fluff with no real content and goes way too long.

One of the best videos I have seen so far. I wasted soooooo many egg whites because my eggs just would not stiffen. Thank you. This helps. Still searching. I want to get this just right. I miss my mommy. She would help me make this as a little girl. First time ever I've tried it without her. ♥️🙌🏽

Awesome tip chef .. 👍

I thoroughly enjoyed your instructions!

Thank you for the trick thomaS! This video is very helpful!

What a great video thomas! Very useful indeed! Much Love from the Philippines!❤️

I just love all his videos!!!

Thanks for uploading this tutorial.. and for the tips 🙏

Thanks. That was very helpful especially about what to do if you over mix your egg whites.

Thank you for the nice tutorial

You've helped me make stiff peaks and lemon meringue pie for the first time!

Sooo helpful! Thank you!

i wish i could have a one-on-one and hands-on learning session with you! so amazing!

It worked! Thanks

What a great vid! You explained each section to the procedure clearly and with examples! I'll use that the next time I TRY to beat egg whites!!!

Great video! Loved it! Love all your videos, I have learned a lot with you!

Thank you so much for the perfect tutorial

Thank you! Perfect demo!

Brilliant and what a fabulous voice to which to listen!

you are very briliant!, thanks for the knowledge

Thank you for this!!!!

Now I found out the difference of peak stages and its signs. Thanks for this info. Wonderful presentation. I will look forward to make meringue soon for making castella cake. 😊

@trishunawithspicegalz6196

4 жыл бұрын

sameee i've been making castella and when i add flour the whipped egg shrinked :( and this video show me how to do it well 😂

the most useful tips ever! thankyou!

It worked perfectly thankyu for your guidance ❤

Thomas, seriously, you just inspired me to try making a lemon meringue pie :) Meringue have always intimidated me, but you've explained this so well . . .so, wish me luck ;)

@randomaccessfemale

6 жыл бұрын

Well, how was it?

@Mu5096rdgh

5 жыл бұрын

😂 good luck Marilyn !

@polarbear4297

4 жыл бұрын

Personally, I find that if you whisk the meringue a few times and then stop to check it, and keep doing that, then it prevents it from overwhisking 😊

@mysteryguy5177

3 жыл бұрын

Dude you back yet? It's been half a decade 💀

@MiScusi69

Жыл бұрын

Legends say that she is still cooking that lemon meringue pie...

This was amazing! Thank you!

That was amazing! Thank you!

I learn so much from your videos. Thanks!

Great informations!! Thks a lot

I am an amateur in baking and I failed twice in my initial attempts (cake just wouldn't rise). Thanks to your video, I was able to identify the cause of the issue (i.e. different stages of egg beating). Thank you so much.

Great tips thank you so much

this is brilliant, thomas, thanks !! i've just had over beaten step, it was hard to mix them with the yolk batter...should've warched this.. LOL

So incredibly helpful!

so helpful for me..thank you for the tips Chef

I like the way you explain...its just wow

AMAZING..im new to cake baking and decoration and you are a life saver with this tips..thanks thanks thanks..

Im just see this video, thank u for sharing ur amazing knowledge

Very informative and thorough. Thank you!

tq for the tips! it's a relieved that we can save the over beaten eggs.

This was such an informative video! Great explanation, thank you very much :)

ur d best teacher ^^

super good video! Straight and to the point.

Extremely helpful! Thank you!

mind blowing... need more tips and tricks and videos on the consistency of the various mixture their differences... Love u THOMAS...

Brilliant tutorial! ☺️

Wow!!! Briliant idea...your the kitchen superhero..

Thank you so much, now I can do this over...... Great video

Thomas be like (after the stiff peaks stage): "Keep mixing." Like I'd purposefully destroy my buttercream.

Another useful tip, i love you Thomas!

Thank you so much for such an informative video

Omg this is such a life saver thank you ❤️

Thank u so much chef

Thank you! Great video!

Great tutorials! Thanks.

Great tips, Thomas! 💕

Thanks so much for sharing. It is very educational.

Thank you ,thats really solve my problem

thank you so much for this.

Great video, helpful & informative.

This is very helpful esp since most of my cake orders are using boiled/meringue icing. Thank yo so much for this tip!

thank you!! superb helpful video. love love!!

That's for showing how to save overbeaten eggs! very helpful

Thanks for that last tip!

Wow! Super thanks

you are awesome, explain in details. i love it!

Thanks for the trick on the overbeating eggs :D it's soooo helpful Thomas, you're great man. All the videos are awesome, keep doing the good work. Greeting from Nicaragua :)

Thank you for this Chef it helps a lot for me..

Thank u so much for the last tip☺️

so helpful!! thanks a lot ☺

Thanks for tips 😊