Organic eggs and merengues!

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Johnsan
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Organic eggs and merengues!

Post by Johnsan » Tue Jan 17, 2006 9:43 pm

Is it merengue you spell it?????
Anyway, recently asked by my teacher, would an organic egg make a better merengue than a normal egg!
I myself cant think of any reason why organic eggs would be better, unless the organic food the chickens are fed somehow changes the structure of the egg white slightly!
Well, can anybody answer my question?

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canalon
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Post by canalon » Tue Jan 17, 2006 9:53 pm

I would write Meringues, but I am french so...

I myself prefer organic eggs because they are less likely to contain additives than the regular ones, and usually organic chicken live a better life than the regular egg mass producer. But I can't see any difference when it comes to cooking. As for the taste of it relating to organic or not, I never tasted anything.
Patrick

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any proof. (Ashley Montague)

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Poison
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Post by Poison » Wed Jan 18, 2006 9:32 pm

You make merengue (or meringues, whatever) using the egg white. (If we are not talking about different things.) If some additives rather than egg white is mixed, you won't get a good one. If normal eggs have additives in the egg white, you can't make it good.
But I don't know if they contain or not.
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