Stiffed

6 Comments so far ↓

• Cheryl B // Feb 5, 2010 at 1:23 am

  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

• 2bzy // Feb 5, 2010 at 1:23 am

  Egg yolks don’t form stiff peaks–egg whites do. But yolks beaten long enough get quite thick.

• James M // Feb 5, 2010 at 1:23 am

  Need to beat the whites, not the yolks.

• Dune // Feb 5, 2010 at 1:23 am

  It is the whites that form stiff peaks.

• lizlywatts // Feb 5, 2010 at 1:23 am

  You don’t! it is the whites that do that… *s* They get creamy when whipped with sugar, but they don’t form peaks…

• stormy4 // Feb 5, 2010 at 1:23 am

  add some cream of tartar….if you have it. make sure the whites are very chilled before beating.