Beating egg whites is simple.
A few tips before we begin: Let eggs stand at room temperature for 15 to 30 minutes
Use a stainless steel bowl, and beaters
It is easiest to use an egg separator but is not impossible to do without
First you have to make sure no water or other substance are in your mixing bowl, or on your beaters.
It is important to keep your egg whites away from anything that can keep them from foaming. ( Make sure no egg yolks have made there way into your whites.)
When you start to beat the eggs use a low setting until a foam like substance appears. Then you can increase the speed but dont beat the too much or they will dry up.
Some recipes are going to ask to beat until peaks form, to test this simply lift the beaters out of the egg whites and see if the eggs stand straight up or in other word form peaks.
If adding to another mixture, remember to gently fold in directly after finishing.
Voila ! Perfectly beat egg whites
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