A pavlova should taste sweet and delicious; it shouldn’t taste like cooked eggs. If you’ve whipped up a pavlova that tastes of cooked eggs, you’re probably keen to figure out where you went wrong.
What is a pavlova?
The famous pav is a delicious meringue-based dessert. It originated in either Australia or New Zealand (depends on who you ask, although it’s better not to, as this is a highly contentious issue) and it’s now popular across the globe.
Shaped like a round cake, a pav consists of a thick crusty meringue with a sweet marshmallow inside. Pavlovas are typically decorated with sweetened whipped cream and fresh fruit, such as mangoes or strawberries.
The classic pav is a popular dessert for parties and celebrations, not only because of the sweet taste but also because it is so aesthetically pleasing. The vibrant fresh fruit and sweet cream will make your mouth water.
Do rotten eggs make pavlova taste eggy?
Although your first thought might be to blame the eggs, it’s not usually out of date eggs that are to blame for an eggy pavlova. Making sure the eggs are fresh, though, is essential when making meringue. Always check the ‘best before’ date on eggs before using them. When baking, you should only use fresh eggs, as out of date eggs could ruin your finished dish.
How to tell if eggs have gone bad
It’s easy to tell whether eggs have gone bad. One quick way to check whether your eggs are still fresh is to place them in a bowl of water. A fresh egg will sink to the bottom of the bowl, and any rotten eggs will float to the top. Any floating eggs should be thrown out so they can’t ruin your pavlova.
Always check the use-by date on your eggs. You should throw out any out of date eggs. Eating rotten eggs can make you ill, so be sure to store your eggs with their cartoon (and associated ‘best before’ date), so you know when they need to be used by.
Why does my pavlova taste eggy?
The reason your pavlova has an eggy taste is most likely due to a problem with the chef. Unfortunately, it sounds like you didn’t whip the egg whites for long enough. You shouldn’t rush the whipping process because it can ruin the finished dessert.
How long to whip egg whites for meringue
When making meringue, you must whip the egg whites until they are white, glossy, and forming stiff peaks in the bowl. When you stop whisking, if the whipped egg whites form soft peaks as you remove the whisk, they have been beaten enough.
If in doubt, keep whisking the egg white mixture until you are happy with the peaks; make sure you don’t over beat the pavlova.
Can you over beat pavlova?
Yes, unfortunately, it is possible to over beat. Making a pavlova requires finding the balance between under and over whipping the egg whites. If you under whisk, you will end up with an eggy taste. If you over beat the egg whites it could collapse during the cooking process.
The meringue mixture should be forming soft peaks before you add sugar. Professional bakers recommend using caster sugar, which has smaller sugar granules than granulated sugar, and dissolves faster. You need to continue whisking until all the sugar has dissolved.
If you rub a bit between your fingers, you should find the sugar has all dissolved. That means it’s ready. It might take about 10 minutes of whisking before the mixture is exactly right. When it’s ready, the meringue mixture will be thick and glossy.
It’s not always easy to perfect. You might find it takes a few attempts before you achieve the perfect technique. As with all baking, however, practice makes perfect. Don’t give up. If, at first, you don’t succeed, try again!
Tips to avoid a pavlova that smells eggy
If you want to make the perfect pavlova, you can take some simple steps to achieve a perfect bake. First, use a copper bowl, stainless steel mixing bowl, or glass bowl. Plastic bowls won’t work as well, so most bakers avoid these.
Before you start, make sure your bowl is entirely free from moisture and oil, which could affect the pavlova. In addition, you should check that your beaters or whisk attachments are clean and dry.
When you crack the egg, be very careful not to let any yolk drip into the bowl. Even the tiniest amount of egg yolk could change the taste and texture of your pavlova.
How should pavlova feel when cooked?
You want to cook your pavlova for the perfect length of time, so how do you know when it is cooked? An easy way is to try to remove the meringue from the baking sheet. If it comes away easily, it is ready. If it doesn’t, then it needs a little more time in the oven.
How do I know if my pavlova is overcooked?
The key here is to keep an eye on your pavlova to prevent overcooking. Stay close to your oven, and, when it is nearly done, check it every few minutes to ensure you switch the oven off at the right time. The crunchy edges of the meringue should be crisp, but a skewer inserted carefully through the crusty edges should reveal a soft marshmallow center.
Is it ok to make pavlova the day before?
Yes, you can make pavlova in advance to save you time on the day of your event. A pavlova is a popular dessert for celebrations and parties and making it in advance will save you some much-needed time on the day of the party.
You can bake your meringue base a day or two in advance, but you shouldn’t add the fruit or whipped cream in advance, as this will cause the meringue to go soggy. Instead, construct your pavlova on the day; this will ensure the fresh fruit tastes its best, too.
You should store the meringue in an airtight container in a cool room, but not in a fridge. Storing it in a refrigerator could make the meringue soggy.
Can I leave pavlova in the oven overnight?
Yes, it’s a great idea to leave your pavlova in the oven to cool down. Moisture can ruin a pavlova, so leaving the meringue in the oven to cool after baking helps protect it from the moisture in the air.
Ideally, you should leave the pavlova to cool in the oven for at least three hours after baking, but leaving it overnight is even better.
Can you eat undercooked meringue?
It’s not a great idea to eat undercooked meringue because it contains raw egg whites, which can contain salmonella bacteria. If ingested, salmonella bacteria can cause salmonellosis, symptoms of which include fever, cramps, and diarrhea. Salmonella bacteria are usually found in egg yolks, but egg whites aren’t safe to eat raw.
If you think your meringue is undercooked, you should put it back in the oven to cook it a little longer. It is ready to remove from the oven when it lifts easily from the baking tray.
