Beaten egg whites are an ingredient in many delicious pastries and amazing muffins. They are also a base for dishes such as omelettes or fluffy pancakes. The dish will be very tasty if the whites are beaten well. Contrary to popular belief, it is not always as easy as it seems and many do not know the basic principles involved in achieving a perfectly beaten thick foam.
Even before you start beating, you need to choose the right cookware. Kitchen metal and glass bowls have proven to be the best. Plastic ones are better to avoid: the beating process in them can be delayed and the foam will not be as good as you expect.
In addition, you should keep in mind that the bowl should be clean and dry and in no case greasy! In the greasy bowl, even if the egg whites begin to foam, the foam will be runny and unusable.
It is very important that you choose the eggs yourself. It is best to use egg whites at room temperature.
If the eggs are stored in the refrigerator, before the planned beating, it is best to take them out of the refrigerator and leave them on the table for 10-15 minutes to get the right temperature. When their temperature is normalized, you can separate the yolks from the whites. This must be done very carefully, so that there is not a drop of yolk or shell in the whites.
The secret of a good, dense and beautiful foam is the addition of additional components. Salt is the main thing. Adding a little salt will make it easier to shape the egg whites into the desired shape. However, some cooks claim that salt can destabilize the foam and use a little vinegar or citric acid instead. Thanks to them, the foam will be beaten much easier and will be more fluffy and dense.
Many recipes recommend adding sugar to create foam, but it should be remembered that the best effect is achieved when sugar is added to already slightly beaten foam or in the last stage of beating.
If the recipe calls for adding water, add it slowly and in very small amounts. Too much water will not achieve the desired effect.
The foam can be beaten with a mixer or blender. It is enough to do this at medium speed in a high bowl, so that it does not stain the walls and the table.
You can check how well the foam is beaten by turning the bowl upside down. If the egg whites are beaten properly, the foam will not fall out of the bowl. However, this method is a bit risky. To check, it is enough to run a knife through the foam. If a clear and visible trace remains, then the egg whites have been properly beaten!
Now that you know how to beat egg whites properly, we recommend trying some of our tried and tested meringue recipes or homemade walnut cookies.
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