Beating eggs until stiff is one of those basic cooking techniques that we often need for our recipes. This is for example the case for meringues, soufflés, rocks, floating islands, homemade macaroons, chocolate mousse, but also for making lighter waffles. However, we do not always master the technique to successfully prepare this preparation. Sometimes it doesn’t work and the eggs we’d like to be airy don’t look like anything (they’re inevitably foamy and runny). And when we get there, it still has to hold! Know that sometimes, to make snow whites you have to put in a little elbow grease and a lot of cleverness! Here are tips for successfully whipping the egg whites next time so that they are perfect.
When you fail them every time, you might feel cursed by the kitchen gods. However, by using these tips, you will be able to whip egg whites every time, whether you do it by hand or with an electric whisk or the electric mixer of a food processor.
1) Before you start beating…
The most important step is the separation between the egg yolk and the white. If there is yellow in your salad bowl, your chances of achieving this will be much reduced. However, if it’s a small amount, it will still work. It will just take longer to whip the egg white until stiff. On the other hand, the direction in which you beat your eggs has no bad influence on the process. You can therefore change hands, direction… Likewise, there is no need to try to beat a speed competition or injure your wrist. What matters is to incorporate air into the preparation. Low speed, medium speed or high speed: everything works with patience! Generally, however, it is customary to increase the mixing speed as the whites rise.
In addition, your tools must also be free from all fat ! To do this, clean the salad bowl and the electric or manual mixer or food processor with white vinegar. Also find the right utensils to whip the egg whites: avoid using salad bowls with difficult corners to achieve. For example, prefer to use a cul-de-poule. Also, opt for a whisk with more wires to introduce even more air.
2) Be careful of eggs that are too fresh or cold
Eggs that are a few days old will be easier to ride in snow. This is due to the fact that an extra fresh white is denser, compact and therefore difficult to bind. If you have just collected your eggs from the henhouse after laying, prefer to start by beating gently to break them, then start to mount them. Also, prefer beat them at room temperature. If you usually put them in the refrigerator, take them out of the fridge half an hour before whipping them. This will allow them to gain volume more quickly.
3) Don’t try to do too much
Sometimes we are so happy that it is rising that we continue for a while thinking that it will hold better and the eggs will be more solid. In fact, wanting to beat them too much you risk making them ‘grainy’ as they say in baking. The eggs then become grainy, less smooth and this risks spoiling your preparation. In fact, avoid whisking for too long. How do you know it’s good? Take the test: once you can form a “bird’s beak” with your egg whites when you lift the whisk, it’s a win! So, no need to turn the bowl over to check… with the risk of your eggs ending up on the ground!
4) Adding sugar or lemon juice
When you are midway and your eggs start to foam and rise, add a spoon or two of sugar for a sweet recipe or a few drops of lemon juice for a savory recipe. Your eggs will thus be less likely to grain and their consistency will therefore be more perfect. Lemon helps in particular to obtain a smoother texture.
5) Should you use salt to beat the egg whites?
Some people add a pinch of salt (or baking soda so as not to ruin the taste of a meringue or floating island) to help bind. In fact, this question has since been the subject of numerous chemical studies. In the end, there is no evidence that salt has a conclusive effect to obtain firmer or better-holding whites. The act of trying to whip the egg whites actually produces a chemical reaction which will allow air to be incorporated into the egg and it is only the action of whisking which makes this reaction possible. If you want to season your whites with salt, prefer to do it at the very end when the eggs are already in snow.
6) A professional tip for whipping egg whites
Two powders can help you in your quest for the perfect egg whites. First there is the dehydrated egg white powder that the pros always have in their cupboards: add a spoonful to ensure smooth and solid whites. But another less known solution is cream of tartar (better known in England) which also allows you to obtain a beautiful result.
SOS, why aren’t the whites coming up?
Wondering why the egg white doesn’t rise? Very often, this is explained by the fact that the white had traces of yellow, even in tiny quantities. Furthermore, your whites may have been too cold or too fresh. As explained earlier, it is indeed important to use tempered whites to allow for faster and more efficient volume gain.
How to catch up with white people who haven’t climbed?
It is possible to add a few drops of lemon juice to your failed whites before starting to whisk again. The acidity of the lemon will thus help neutralize the egg yolk (if indeed it is the culprit) and will help the whites to rise. If you don’t have lemon on hand, use cold water and add it to the salad bowl. Stick here with a teaspoon which will create a thermal shock which will help the whites to set correctly.
How not to make the egg whites fall?
To prevent the egg whites from falling after having taken time to whip them, we recommend adding a few drops of lemon juice or neutral vinegarrather than the classic pinch of salt. They will thus be more swollen and will remain so for a long time. For a sweet recipe, add 2 tablespoons of sugar in the middle of whipping.
In conclusion, successfully beating egg whites is an essential skill in the kitchen, especially for recipes as delicate as meringues, soufflés and mousses. This technique requires precision and a few well-chosen tips. Whether using eggs at room temperature, ensuring perfect separation of the yolk and white, or adding a little lemon juice to stabilize the preparation, every detail counts. With these tips, you’ll be able to overcome common challenges, like runny or grainy whites, and achieve airy, stable results every time. Armed with these tips, you can approach your next recipes with confidence and culinary wonder, ready to wow your guests with perfect desserts and light dishes. So, grab your whisks, and let the magic happen in your kitchens!