Whipped egg whites lend a unique lightness to numerous dishes and desserts. To get a good result, separate the egg whites from the yolks very carefully to prevent the latter from breaking, then beat the egg whites until they become white, compact and fluffy. Whipping egg whites to the right consistency may seem like a difficult challenge, but it will get easier once you learn a few simple techniques.
Steps
Method 1 of 3: Separate the Egg Whites from the Yolks
Step 1. Make 3 separate bowls
Using 3 bowls will help you maintain a clear separation between the egg whites and yolks. The bowl you are going to put the egg whites in should initially be made of glass or metal. The same goes for the one in which you will have to whip the egg whites. Also prepare a third bowl in which you will put the egg yolks.
- If even a small portion of the yolk ends up in the egg whites, you will not be able to whip them until stiff and you will have to start over.
- Do not use a plastic bowl to separate and beat the egg whites. Plastic absorbs oils, so even if the bowl is apparently clean, it could negatively interfere with the process.
Step 2. Break the egg shell by tapping it against a flat surface
Gently tap the countertop to break the shell, but be careful not to let the yolk and egg white out. Hold the egg vertically so the yolk and egg white don't come out, then gently separate the two halves of the shell.
To break the shell, you can tap the egg against a flat surface or against the edge of a bowl
Step 3. Separate the yolk from the white by sliding it from one half of the shell to the other
Do this on top of one of the two glass or metal bowls. There are several techniques for separating the yolk from the white, but the simplest way is to pass the yolk from one half of the shell to the other. Do this several times until all the egg white has slipped into the bowl.
- Make sure the yolk doesn't fall into the bowl. If the yolk breaks, set the egg aside for other use, wash the bowl and start over.
- Check that there are no shell fragments in the bowl with the egg white.
Step 4. Drop the yolk into the third bowl
All the egg yolks will be placed in the third bowl you prepared earlier. You can use any container, even plastic. Save the egg yolks to make fresh pasta, a dessert, mayonnaise or to bread meat.
- Make sure there are no shell fragments in the bowl with the yolks as well.
- You can store egg yolks in the refrigerator if you don't intend to use them right away. Put them in an airtight container and add a little water to prevent them from drying out.
Step 5. Transfer the egg white to the bowl where you intend to whip it
Check again for any traces of yolk. Remember that a small amount is enough to ruin an entire batch of egg whites. Transfer the egg white to the second glass or metal bowl, then repeat the process from the beginning with the other eggs.
Transferring the egg whites to the second bowl is to prevent them from being contaminated by the yolk of other eggs
Method 2 of 3: Beat the egg whites
Step 1. Let the egg whites cool at room temperature for 30 minutes
The egg whites become slightly more liquid when they reach room temperature, which makes them easier to whip. You may notice that they also increase in volume as they warm up.
If you have an egg separator, the kitchen utensil used to separate the egg whites from the yolks, it is best to let the eggs cool before opening them, since when the egg white is at room temperature it separates more easily from the yolk. Once finished, you can immediately beat the egg whites
Step 2. Hold the metal whisk with your dominant hand
It is important that the whisk is made of metal, as plastic can retain traces of fatty substances even when it looks clean, negatively interfering with the process. Hold the whip with your palm facing down and hold it with your index finger and thumb. Use your other hand to hold the bowl steady.
If you don't want to struggle, you can whip the egg whites using an electric whisk or a professional food processor
Step 3. Beat the egg whites slowly
Dip the whisk in the egg whites and start moving your wrist in a circular motion from top to bottom. In this initial phase, the egg whites should be beaten slowly, so make sure the whisk makes less than 4 revolutions per second.
Step 4. Beat the egg whites for 30 seconds to make them fluffy
Measure the time that passes, then check the consistency of the egg whites. After 30 seconds they should have become fluffy. The foam will be mostly liquid, but the egg whites will have already changed color and many small bubbles will have formed.
- Lift the whisk to observe the foam closely.
- If the recipe calls for the egg whites to be beaten, start beating them again and increase the speed.
Method 3 of 3: Whip the Egg Whites to Snow or Firm Snow
Step 1. Beat the egg whites until they are soft as snow
The foam will initially be very soft and then it will gradually become more compact and stable. Start by beating the egg whites for 30 seconds at a slow pace. Check the consistency achieved by the foam before continuing.
The amount of time it takes to reach the different stages may vary slightly depending on your work
Step 2. Add cream of tartar to stabilize the foam
Being an acidic substance, a very small dose is enough to be added while the foam is still soft. Use a teaspoon tip for each egg.
- You can buy cream of tartar in well-stocked supermarkets or stores specializing in natural products. If you can't find it, you can replace it with the same amount of vinegar or lemon juice.
- In this phase the salt has a destabilizing action on the whipped egg whites, so use an alternative ingredient.
Step 3. Beat the egg whites on medium speed for about 5 minutes
Once they're fluffy, you need to pick up the pace. Move the whip at a speed that allows it to make about 4 full turns per second. As you whip them, the egg whites will turn white and increase in volume.
You can change hands if your arm gets tired, but try to keep a steady pace to keep the egg whites from falling apart
Step 4. Check the consistency achieved by the egg whites
Lift the whisk and turn it upside down to get a closer look at the whipped egg whites. The egg whites are properly whipped when they form white and compact peaks. If the recipe requires you to beat the egg whites until stiff, you've reached your milestone.
- If the egg whites have not yet reached the indicated consistency, continue to whisk them.
- The whipped egg whites are used to make light dough, for example that of waffles or pancakes.
Step 5. Add sugar gradually if the recipe calls for it
If you are making a dessert, for example meringues, you need to add sugar. Incorporate one tablespoon (15 g) at a time, pouring it along the side of the bowl without stopping whipping the egg whites.
- If you add sugar while the foam is still soft, it will lose volume and it will take longer to whisk the egg whites.
- Do not pour the sugar in the center of the bowl so as not to destabilize the egg whites.
Step 6. Beat the egg whites for another 5 minutes if the recipe requires them to be beaten until stiff
Your arm may hurt, but don't stop; continue to beat the egg whites at a steady, medium pace. They must turn a bright white color and acquire a stable and compact consistency. Lift the whisk and check that the frothy peaks remain stationary without tending to slip into the bowl.
- There is another way to tell when the egg whites are whipped until stiff. If the egg whites do not fall out when you turn the bowl upside down, you have done a great job.
- If you whip the egg whites for too long, they will start to dry out and turn a dull gray color. Gradually they will disassemble and liquid will form at the bottom of the bowl.
- Many desserts require the egg whites to be whipped until stiff; this is the case, for example, with meringues and the dough of numerous cakes.
Advice
- Do not use plastic utensils when whipping egg whites; Also make sure that all your tools are perfectly clean.
- It is generally easier to separate the egg whites from the yolks when the eggs are cold, but it is better to wait until they are whipped because they are easier to whip at room temperature.
- The fresher the eggs, the easier the egg whites are to whip.
- If you want to use the electric whisk, keep the speed low.
- The egg whites will expand as you whip them, so use a large bowl.
