For those of you who like to make cakes or various desserts, chances are that the technique of beating eggs until the consistency and structure changes is no longer foreign to you. Basically, you can use the whole egg, or just beat the white or yolk, depending on the requirements listed in the recipe. Most nonvegan snack recipes list the process of beating the eggs, especially the whites, as one of the crucial steps. Unfortunately, not all recipes include information on how to beat eggs properly. Fortunately, this article is here to answer your confusion! Whatever your needs, whether it's beating egg whites to make meringues or beating whole eggs to make cakes, the first step is to prepare the right eggs and cooking utensils for perfect results every time!
Method 1 of 3: Manually Beating Egg Whites
Step 1. Prepare the eggs to be beaten
Place the eggs on the counter for 30 minutes before beating, especially since eggs reach their maximum volume when beaten at room temperature (approximately 20-25 degrees Celsius).
- If you are in a hurry, feel free to soak whole eggs in a bowl of warm water for 5-10 minutes to normalize the temperature faster.
- If you're using only the egg whites, try separating the whites from the yolks while the eggs are still cold, especially since this process will be more difficult for eggs at room temperature.
Step 2. Separate the egg whites from the yolks, if necessary
Crack the egg as close to the centerline as possible, then keep moving the yolk from one shell to the other while dropping the egg white. Repeat this process until the egg white is completely separated from the yolk.
- If you wish, eggs can also be cracked in the palm of your hand. After that, keep the yolk in your palms and allow the whites to flow into the bowl from between your fingers.
- Place a small bowl under the palm of your hand to catch the egg whites that fall, then quickly transfer them to a larger bowl. That way, you can avoid the risk of mixing the egg yolks with the rest of the ingredients listed in the recipe.
Step 3. Determine the time of beating the eggs
In fact, egg whites can be beaten until they reach soft, medium, or stiff peaks, depending on the instructions on the recipe.
- The soft peak of the egg is the initial stage when the egg begins to maintain its shape. When the eggs begin to form soft peaks, they should only last for a second before falling back into the batter. Some recipes will require you to beat the eggs until they form soft peaks before adding other ingredients, such as sugar.
- Medium or stiff egg tops will last longer than soft egg tops. However, unlike egg tops which are stiff and will not fall back down, medium egg tops will only last a while before falling back into the batter.
- As the name implies, eggs with stiff peaks will be very stiff and feel heavy at this stage. Even if you lift the beater, the egg white will remain stiff and won't fall off. Recipes like meringues require you to beat the egg whites until they form stiff peaks before mixing with the other ingredients.
Step 4. Use a clean, dry glass, copper, or stainless steel bowl to beat the eggs
Never beat eggs in a plastic bowl as plastic flakes that may mix with the egg whites can make the texture less smooth.
- Most cooks prefer to use a copper bowl, especially since the small amount of copper ions mixed with the egg white can make the egg's consistency more stable. Also, over-beating the eggs is nearly impossible in a copper bowl.
- Copper bowls are generally sold at a higher price. That's why most home cooks prefer to use glass or stainless steel bowls.
Step 5. Choose a balloon beater with as many slender iron wires as possible
The balloon beater has a large, round head and is commonly used to mix more air into the egg whites easily and quickly.
Use a balloon shaker that has at least 8 pieces of sturdy but flexible textured wire for best results
Step 6. Hold the beater firmly and continue to beat the egg whites slowly
Use circular motions as you beat the eggs and circle the bowl about twice every second. After 30 seconds, the egg white should start to look frothy.
- If desired, you can also stir the eggs in a figure-eight motion at this stage.
- Keep beating the egg whites while occasionally lifting the beater to mix more air into it.
Step 7. Add cream of tartar to egg whites that already look frothy
The acidic product of the fermentation of the wine can help stabilize the texture of the egg whites when beaten.
There is no need to add cream of tartar if you are using a copper bowl
Step 8. Increase your hand speed
Continue to beat the eggs in a fast circular motion. You should notice an increase in the volume of the eggs after continuous beating for 2-3 minutes.
- As more air is mixed into the eggs, they should reach their maximum volume within 12-18 minutes.
- In fact, it takes much more time and effort to manually beat the egg whites until stiff peaks are reached.
Method 2 of 3: Beating Egg Whites with a Mixer
Step 1. Use a hand mixer or a sit-down mixer to quickly and easily beat the eggs
Both are electrically driven and help you achieve the right consistency in less time than manually beating eggs.
- Hand mixers are sold at a much lower price than sitting mixers. In addition, hand mixers are easier to store because they don't take up too much space.
- The hand mixer makes it easy for you to do other work while whisking the eggs. However, don't forget to put the egg beater in the mouth of the hand mixer, OK!
Step 2. Beat the egg whites on low speed until they have a frothy texture for about a minute
If the eggs are immediately beaten at high speed, understand that the volume will not be maximized.
Add a pinch of cream of tartar when the eggs look foamy to stabilize the texture of the egg whites
Step 3. Increase the speed of the mixer periodically and keep beating the eggs
The egg whites should reach their maximum volume after a few minutes.
- Since the hand mixer is not as powerful as a seated mixer, you may need to beat the eggs at the highest speed to achieve the right consistency.
- If you're using a seated mixer that's actually quite powerful, just use medium to high speed to beat the eggs. By not using the highest strength, the egg mixture will feel more stable and produce a smaller foam.
Step 4. Always monitor the condition of the egg whites
Even if you have other things to do, postpone the urge to make sure the egg whites aren't over-beaten.
- Over-beaten egg whites will look dry, lumpy, and/or grainy.
- In addition, the structure of the egg white is no longer firm and more than likely, you will see liquid coming out of the egg mixture.
- To save an egg white that's been over-beaten, try adding one more egg white and then whisking it all together until you get the right consistency and structure. If a firm structure is still difficult to achieve, discard the failed egg white and repeat the process from the beginning.
Method 3 of 3: Whisk Whole Eggs to Form Medium Peaks (Ribbon Stage)
Step 1. Choose eggs that are still fresh
When beaten, eggs that are still fresh will have a more stable texture and expand more easily than eggs that are less fresh.
Step 2. Attach the whisk to the mouth of the seated mixer
By using a whisk, the ribbon stage condition will be easier to achieve than when the eggs are beaten with a hand mixer.
If the eggs are beaten with a hand mixer, be sure to keep the mixer moving while you use it to make it easier for the eggs to rise
Step 3. Mix the eggs and sugar according to the instructions on the recipe
Beat the eggs and sugar until all of the sugar is completely dissolved so that the texture of the eggs is smoother, thicker, and softer when cooked.
Step 4. Keep beating the eggs until they turn pale yellow in color
As more air is mixed into the egg, the color of the egg will fade and the texture will thicken.
Step 5. Make sure the egg has reached the medium peak or ribbon stage
For those who like to make cakes, the term “ribbon stage” may already be familiar to your ears. To make sure that this condition is achieved, try lifting the beater when the egg color is right. If the egg mixture that falls from the beater does not disappear immediately, but still leaves a trailing pattern for a few seconds, it means that the ribbon stage condition has been reached.
Eggs that are not stirred for a long time and have not reached the ribbon stage will produce cakes with a tough and tough texture when cooked
- Because the texture of egg whites that have been beaten until stiff is quite crumbly, process them as soon as the texture is to your liking.
- If you want to make an omelet, beat the eggs lightly to make eggs with a denser texture. However, if you prefer a soft, fluffy omelet, try whisking the eggs for a long time until they are thicker in texture.