Sometimes your eggs don't whip up like normal eggs. What can I do to get them to whip up better?
Occasionally, the egg whites that have been pasteurized will not whip up as well due to the heat used in the process. To correct this try adding an extra egg white or up to 1 teaspoon of cream of tartar. As with all eggs, the fresher the egg, the easier it will whip up. Temper the eggs while still in the shell to room temperature. Another trick: Use a stainless steel mixing bowl and a whisk attachment on your home mixer.
Check out a video demonstration of how to whip egg whites using Davidson's Safest Choice® pasteurized eggs:
What causes an egg white to be cloudy?
Cloudiness in an egg white is another sign of freshness. This happens when carbon dioxide has not had time to escape and is present inside the shell. Eggs that are pasteurized will have a more cloudy albumen (egg white) due to the heat process that remains throughout the shelf life. The cloudiness of a non-pasteurized egg usually dissipates in 3-10 days.
What are the stringy white pieces in egg whites?
These rope-like strands of egg white, called chalazae (ka-LAY-zee) are not imperfections or beginning embryos but a natural, edible part of the egg. They keep the egg yolk centered in the thick white. Chalazae are another sign of freshness because as the egg ages, the chalazae becomes less noticeable.