Many parts of recipes and basic dishes call for beaten egg whites. Because beaten egg whites lighten any mixture, soft foods like egg foam cakes would be impossible without egg whites. To some, it sounds very complicated and difficult to make, but in fact it is quite easy. Follow the steps below and you may find it a lot easier to build than you thought.
Step
Step 1. Read the recipe in its entirety
The recipe may require additional steps such as adding sugar to the beaten eggs. Make sure you have all the necessary ingredients and know the instructions in the recipe before starting.
Step 2. Crack the egg
You can do this by tapping the egg on a flat surface or on the rim of the container, then gently pulling the two parts of the egg that are split apart.
Step 3. Separate the egg whites
There are several ways to do this, but the easiest way is to carefully remove the yolk from one part of the shell to the other in a bowl, so that the clear egg white drips out. Do this several times until most of the egg white has dripped into the bowl. Place the egg yolks into the second bowl. Be careful not to let the egg shell fragments get into the bowl. Take with care if necessary.
Step 4. Get ready to shuffle
Hold the whisk firmly but slowly with your right or dominant hand. The grip with the hand up position is good to do. With the other hand, hold the bowl firmly so the contents don't fall apart.
Step 5. Beat the eggs
Lower the egg beater into the egg whites and start moving them in a firm, circular motion by moving your wrists up and down in a circular motion. Start slowly, then speed up. You don't need to beat too fast, the key is consistency.
Step 6. Keep beating
The recipe you're using probably describes the ideal consistency of egg whites. Remove the egg beater from the bowl and point the edge of the whisk up to form peaks, so you can judge the stickiness of the egg whites. Beating the eggs can be tiring and you may be tempted to change hand grips. This can be done as long as both hands can maintain a consistent rhythm of shuffling speed.
- If the recipe calls for soft peaks of egg white, they will form at the end of the beat, but will come back down.
- If the recipe calls for firm tops of the egg whites, they will retain their shape, but the edges will drop to the bottom.
- If a recipe calls for stiff peaks of egg whites, stop when the egg whites are firm and begin to form sharp, standing peaks.
Tips
- The cleaner the equipment used, the better.
- Cold eggs are best separated, but be sure to let them sit at room temperature before beating.
- Fresh eggs are great for beating.
- When the eggs start to foam, you can add a little something acidic (lemon juice, vinegar) to increase the firmness.
- You can also use an electric hand mixer, but remember not to set the speed too high.
