Mixing Eggs For Toll House Chocolate Chip Cookies

Video Transcript

"What is critical is the yolk not break because if one little bit of the yolk gets into the white, it'll impede the beating of the egg white. The yolk contains oil. Oil of any sort, whether it's oil from a yolk or oil from butter or oil from something else that was in the pan, it will prevent the egg whites from beating to their full volume. I think that's pretty much all we need. We're going to throw this yolk into our bowl and take another one. Do the same thing. Now we have 2 egg whites in this bowl, which is going to be reserved for our next culinary project. This yolk can go into our cookie dough. However, that still is not equivalent to 2 full eggs. In order to make up the proper volume, we will take the third egg and dump the whole thing into our cookie dough. That can be whipped up with the sugars and the butter until it's very fairly blended. "