Incorporating the egg whites into the batter for a soft and frothy cake, to cook a soufflé or extra soft waffles requires a little practice, but it's worth it. The function of egg white is precisely to give lightness to the batters that become even more delicious. Remember that it takes care to avoid mixing the egg whites too much and thus lose all the benefits.
Steps
Method 1 of 3: Part 1: Separate the Egg Whites from the Yolks
Step 1. Choose fresh and very cold eggs
Take them large or extra, this will make the separation operations easier. The best results are obtained with really fresh eggs, as the proteins "compact" and the egg whites whip into a firmer foam.
Step 2. Separate the egg white from the yolk
While doing this you must be very careful not to contaminate the egg whites, neither with traces of yolk nor with the pieces of shell. There are many techniques for separating eggs:
- First method: carefully break the shell in half and hold it over the bowl to allow the egg white to come out slowly while the yolk remains in the shell.
- Second method: put the egg inside a deep bowl and pour the white out without breaking the yolk. In this case it is useful to hold the egg yolk still with a spoon on the edge of the bowl. Both of these methods require some practice.
- Third method: hold a skimmer over the bowl. Break an egg and pour the contents over it in order to "filter" the yolk while the egg white falls into the bowl.
Step 3. Let the eggs reach room temperature
You can save the egg yolks for another recipe such as mayonnaise, or for other steps required by your preparation.
Method 2 of 3: Part 2: Beat the Egg Whites
Step 1. Put the egg whites in a bowl with tall, straight edges
Beat them with a high-medium speed electric whisk. Move the whisk around the perimeter of the bowl, so as to work evenly all the contents.
Step 2. Continue whisking the egg whites until they reach the right consistency
Usually they should be whipped, that is, they should reach a nice white color and a foamy and firm consistency. This is a critical step.
Some cookbooks recommend adding a pinch of cream of tartar to help the egg whites whip, making them fluffier
Step 3. Pour about a third of the egg whites into the batter you need to make
Gently mix this small portion of eggs; this operation is called 'tempering' the batter, and makes it absorb the rest of the egg whites better. Mix just enough so that the mixture is coarsely blended, even if a little lumpy.
Make sure the other ingredients are well mixed according to the instructions of the recipe you are making, before adding the rest of the egg whites
Method 3 of 3: Part Three: Blend the Egg Whites
Step 1. Incorporate the egg whites into the dough
Use a large spatula and cut in half of the dough. Gently bring half of the batter on top of the other with a bottom-up movement. Continue in this operation.
This process is even easier if you use a large spoon or metal spatula that can "cut" the egg whites into the mixture
Step 2. Do not mix with a twisting motion
When adding the egg whites until stiff, the goal is to preserve the air. Be very careful and work the mixture only long enough to incorporate the eggs; and never use an electric whisk.
Step 3. Finished
The mixture should be a bit lumpy, but you shouldn't see white parts.
Advice
- Do not add the egg whites until you are ready to cook. Sometimes the batters have to be put in the refrigerator before cooking, but, once incorporated, the eggs tend to "deflate" rather quickly making the whole process useless.
- It is best to use eggs at room temperature.
