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sorry they are the whites opps
How do I get my Egg Yolks to form stiff peaks? Immediate help would be nice!?
February 5th, 2010 · 6 Comments · Yahoo Answers
Tags: Egg Yolks·Stiff Peaks
Beating Egg Whites Tips & Hints
Here are some tips and hints for beating egg whites so your recipe works properly:
• For beating egg whites until stiff, use a small deep bowl with a rounded bottom for 4 to 5 egg whites; a large, deep bowl for more.
• You will get more volume when beating egg whites if you first bring them to room temperature.
• You can bring egg whites to room temperature by setting the eggs out on your counter at least 30 minutes in advance of your preparation. For a quick method, place the eggs in a bowl of very warm but not hot, water for 5 to 10 minutes. If the eggs are already separated, place the egg whites in a bowl in a pan of warm water.
• The bowl itself can make a very big difference when beating egg whites. A copper bowl is ideal, since they react chemically with egg whites to form fluffy, high peaks. When using a stainless steel or glass bowl, add cream of tartar or lemon juice to achieve the same result as with a copper bowl. Avoid aluminum bowls which can cause whites to turn gray and wooden bowls, which tend to absorb oils from other usages and can retard your whipped whites.
• The addition of an acid will fluff up your whipped egg whites. It stabilizes the whites and adds volume. Add 1/8 teaspoon of acid ingredient (such as lemon juice, vinegar, or cream of tartar) per egg white, except for meringues, where 1/8 is used for two egg whites. The acid should be added to the whites just as they begin to become frothy during beating.
• Egg whites beaten with sugar combined will not peak as firmly.
• It’s best to begin with a slow speed and gradually move up to high when beating egg whites.
• When your egg whites get fluffy…STOP! If you overbeat them, they will liquify again.
• Use beaten egg whites right away. Don’t let them sit.
Credits
Researched by: Peggy, Home Cooking Guide
Egg yolks don’t form stiff peaks–egg whites do. But yolks beaten long enough get quite thick.
Need to beat the whites, not the yolks.
It is the whites that form stiff peaks.
You don’t! it is the whites that do that… *s* They get creamy when whipped with sugar, but they don’t form peaks…
add some cream of tartar….if you have it. make sure the whites are very chilled before beating.