Separate the egg white from the egg yolk
The very first step is essential. Make sure there is no egg yolk in your egg white, because egg yolk ensures that the egg white is less stiff. Always use fresh eggs, as the yolks are firmer.
You can use an egg separator, but in principle you can also do it very well with your hands or with the shells of the eggs.
Always have two clean containers ready. Open the egg above your hand, sieve the egg white with your fingers while the egg yolk remains on your hand. (Of course you do this above one of your bowls and not above the sink…)
Clean, cleaner, cleanest
The next tip may be even more essential. Your hands and all tools, containers, appliances, whisks and pan scrapers must be spotless and free of grease. Clean all your cookware extra well with hot water and dry with a clean tea towel or kitchen paper before you start beating the egg whites.
Use a glass or stainless steel bowl for whipping egg whites. Other variants are more difficult to really clean properly. Proteins have the property that they easily take over taste. Very beneficial for a dessert, but less beneficial if the dish suddenly tastes like aluminum. You don’t want that.
Proteins that you beat grow considerably in volume. It is therefore very useful if you use a large bowl, so that all your stiffly beaten egg whites easily fit in.
Tip: add a small pinch of salt. This ensures that the egg whites can be beaten better.
Beat with a whisk or an immersion blender and make sure the egg whites are at room temperature. Beat the egg whites until they are no longer translucent and form stiff peaks. A good gauge is always to test whether you can invert the bowl without the contents falling out.
Whipped egg whites are best processed as quickly as possible. Always use a pan scraper with which you carefully fold the stiff proteins through the dish or batter. If you do this carefully, you will retain the lightness and that will give a perfect end result.
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