Re: Pineapple cheese refrigerator pie recipe

On 10/30/2024 10:43 AM, Ed P wrote:

On 10/30/2024 10:13 AM, MummyChunk wrote:

Here is a recipe for pineapple cheese, refrigerator pie
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Add sugar and melted butter, and mix well. Take out 3 tablespoons of
the mixture for top-ping; press remainder evenly over sides and bottom
of 9' glass pie plate, using fingers. Chill thoroughly while you make
the Pineapple Cheese Filling:
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1 envelope plain unflavored gelatin
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1/4 cup cold water
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3 eggs, separated
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Not enough information.  How far apart do the eggs have to be?  I can do a linear separation, one on the sink back, the other two at opposite ends of the counter.
 With three eggs, I can do a triangular format.  Does that give better results?

When a recipe says "3 eggs separated," it means you need to separate the egg whites from the egg yolks. You'll end up with a bowl of egg whites and a bowl of egg yolks. Each part will be used differently in the recipe.
This technique is often used in recipes that require different textures, like light and fluffy meringues or rich and creamy custards.
Crack the egg: Gently tap the egg on a flat surface to avoid shell fragments.
Separate the whites: Hold the egg over a bowl and carefully open it, letting the whites fall into the bowl while keeping the yolk in one half of the shell.
Move the yolk: Transfer the yolk back and forth between the shell halves, letting all the whites drip into the bowl below. Make sure no yolk gets into the whites, as it can affect whipping.
It’s a good idea to do this one egg at a time into a separate bowl first to avoid any accidental yolk contamination or shell fragments.