It would seem that there is nothing easier than whipping the egg whites. But what to do in this case if there was no mixer or blender at hand? If you approach this process carefully, understanding all the intricacies of whipping proteins, it will not be difficult for you to prepare fluffy white foam by hand using ordinary forks or a whisk.
It is necessary
- - glass or copper dishes;
- - towel;
- - eggs;
- - whisk or fork;
- - salt.
Instructions
Step 1
So, before you start whipping egg yolks, you need to correctly approach the choice and preparation of dishes. Never use aluminum or plastic pans for this. An ideal option for whipping whites is a copper container, if there is no one in the house, glass or metal dishes will do. The main thing is that it is not narrow and easy to use.
Step 2
The dishes have been chosen, now they need to be carefully prepared before starting the process of whipping the egg yolks. It must be absolutely dry and clean (but by no means wet and even more oily), for this wash the container thoroughly and pour over boiling water, dry it with a towel. After this procedure, the dishes will be completely ready for use.
Step 3
Many of you think that only cold proteins should be used for whipping, but this is not entirely true. A cold egg has a dense structure, therefore, when beaten, it is poorly saturated with oxygen and becomes not as fluffy as we would like. Therefore, it is recommended to use proteins at room temperature, they are easily saturated with oxygen, keep their shape and do not spread out during baking.
Step 4
Before separating the whites from the yolks, wash the eggs thoroughly under running water with laundry soap and pat dry with a towel. Even the slightest drop of water should not get into the protein, this will lead to a malfunction during whipping (the yolk should also not be present in the separated protein).
Step 5
Take a whisk with thin rods or a fork and start beating the egg whites at low speed, gradually increasing the revolutions. If you start whisking quickly right away, it may happen that they do not whip at all and remain liquid. When whipping, always work clockwise until the tool reaches the very bottom of the pan.
Step 6
The whipping process takes place in several stages, at the first, the proteins turn into a white fluffy foam. The second stage: the consistency becomes much thicker, but still does not hold its shape and falls off the whisk; at this stage, sugar should be introduced. The third stage: whipping is coming to an end, the whites become shiny, dense and keep their shape well. A little secret that will speed up the process: at the very beginning of whipping, add a small pinch of salt to the whites.
