1 week Ago By Jennifer Pinto
Yorkshire puddings are a beloved British classic, known for their light, airy texture and crispy edges. Whether you’re making them to go alongside a Sunday roast or for next weekend's Easter Sunday, mastering the perfect texture to your Yorkshire pudding is an art. If you've been struggling to get your puddings to rise and achieve that light and fluffy texture, the key could lie in a simple change to your recipe —namely, the use of egg whites.
Focusing on egg whites could take your Yorkshire puddings to the next level. When cooked, the air trapped in the whipped egg whites will expand, giving the Yorkshire puddings their signature puff and light texture. Separate the eggs carefully from the yolks to make sure no yolk gets into the whites, and then whisk the egg whites until soft peaks form along with the flour, milk and salt.
Then, fold the egg whites gently into the rest of your batter in order to not deflate the air you’ve incorporated, as this is what gives your Yorkshire puddings their rise. Make sure there are no lumps in the mixture before you leave it to rest for about half an hour. Then, put them in the oven to cook.
Using just egg whites will make the texture lighter and extra fluffy while still having that golden and crisp outside we all love. To make your Yorkshire puddings tall and airy, consider using one additional egg white per batch. For example, if you usually use 2 eggs, try adding 3 egg whites to the batter.
The more egg whites you'll add, the taller the Yorkshire puddings will be..
