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Whipping Egg Whites

 

Following a few basic rules will provide fluffy white egg whites.

 

• The mixing bowl must be very clean.

• Use fresh eggs.

• Use room temperature eggs.

• Do not let any yolk get into the egg white.  To avoid          

    this, separate your egg whites into a smaller bowl 

    before adding them to your mixing bowl.

• Start by beating the eggs slowly and graduating to a higher speed.  This allows the egg whites to take in more air and increase in volume. 

• A copper bowl scientifically helps to prevent over beating.  It passes some copper ions into the whites.  This in turn- denatures the proteins in the thereby stiffening the foam and stabilizing the air bubbles. 

• Another method to prevent over beating you can also use 1/8 teaspoon cream of tartar per egg white, or 1/4 teaspoon of fresh lemon juice or distilled white vinegar.  Cream of tartar is preferred.       

• Recipes often call for sugar when beating egg whites.  Sugar helps to stabilize the egg whites.  Add the sugar steadily and very slow to prevent the egg whites from deflating. 

• Yes it is possible to over- beat your egg whites.  They will start to look grainy and lose shine and can collapse. Don’t be alarmed this is unusual and the following descriptions of peaks helps to prevent over-beating. Lift your whisk or beater to check peaks.    

 

 

        Soft Peak -        Peaks are just starting to form, very soft and start to melt back into mixture quickly. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

      Firm Peak -         Peaks are holding and tips are folded. Now when you turn your whisk upside down, the peaks will hold and the ridges are more distinct, but the tips fold back on themselves.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

      Stiff Peak -         Peaks are proud and strong, with a tiny fold at the tip.  Mixture will be very thick.