So many of you reading this will be asking yourself the question, why am I reading an article on how to best whisk egg white? Well, it might seem crazy since just about anyone can whisk eggs, but as those of you who are experienced in working with egg white will know, it is really vital to get your egg white whisked to the right texture and foaminess. Anyone who has ever tried to make a meringue will tell you just how important it is to get the whisked egg white whisked perfectly and the experienced cooks amongst you will know that there are in fact, several different ways you can prepare egg white to suit different cooking needs. So let’s take a look at the ways to best whisk egg white.
It is highly recommended that you use a metal or glass bowl for whisking your egg white. This is because plastic has a surface that binds slightly to the egg white and therefore affects the whipping process. To this end, also make sure that all the equipment you use to whip the whites is clean and dry. You should whisk the egg whites at room temperature to get the best results. Try to use a large beater if possible as this will also improve the aeration of the egg whites.
Another great tip for creating the perfect whipped egg whites is to use fresh eggs or egg whites. Fresh eggs are more acidic, which helps to stabilize the protein allowing for a better foaming of the egg whites.
Prior to whisking the egg white you should add a pinch of salt to the white. Stir this in for a few seconds to make sure it is spread evenly in the egg whites. The salt will help the foamed egg whites keep its form for longer. This is a great help for those making meringues, for example.
Once you have your mix ready in your copper or glass bowl it’s time to beat it. The best technique for whipping your egg whites is to try to make a wide circular beating movement, in order to ensure that you are aerating your egg whites as much as possible on each stroke. Every few seconds you should stop and slowly pull the beater from the egg whites. Once it has been beaten a while, you will notice when you pull the whisk out that the foamy egg white grips to it and pulls out, creating a small mountain shaped foam deposit. If this settles almost immediately then this is the soft beat stage, which is the texture of egg white that is appropriate for pancakes or scones etc.
Continue to beat the eggs further, until when gently removing the beater from the mix, the egg white foam forms the same mountain shape, but doesn’t sink back into the mix like previously. This is the firmly whisked stage and is the egg white texture you need for meringues and cocktails etc.
Once this texture is reached throughout the mix, then there is no need to mix any longer. Further mixing will cause the egg white to become too weak and therefore collapse under its own weight. If you reach this point you will need to start all over again with fresh egg white.
For the best results do not add the sugar to the mix prior to beating. Instead, add the sugar in small amounts at the soft beaten stage of whisking. Then continue to add in small amounts until you have added all the sugar you require. This will ensure the egg white’s foamy texture is affected by the sugar as little as possible. Be careful to do this in just the right time so as not to overbeat the egg white. This might take a few times to get the hang of.
Creating the best textured egg white is an art. It may take you several tries before you succeed, but don’t give up. By following these simple tips, you will be creating world class whipped egg white in no time and delighting you and your friends with your superb deserts and cocktails.
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