Whipped egg whites are a part of many dishes, making them plump and fluffy. Strictly speaking, you introduce into the product not so much protein as air, the bubbles of which are enclosed in a thin egg shell. As a result of whipping, the liquid protein increases 8 times and turns into a dense, stable mass.
It is necessary
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- Egg whites
- Clean bowl
- Mixer
- A drop of lemon juice
Instructions
Step 1
To whisk the whites well, do it in a completely clean bowl. The slightest stain or trace of yolk on the sides of the bowl or on the blades of the whisk will result in no foam. Wash the equipment thoroughly with warm soapy water, rinse under the tap, wipe dry with a clean towel and only then start whipping.
Step 2
It is necessary to separate the whites from the yolks. If you have a special device in your kitchen for this purpose, use it. If not, then gently split the chilled egg into two halves, pour the yolk from one shell to another, while allowing the protein to drain into the container provided.
Step 3
You can add a drop of lemon juice to the whites to help them whisk better. Dip the mixer blades into a bowl of egg whites, turn it on for 2 minutes at its slowest setting. During this time, the proteins form a liquid foamy mass. Switch the mixer mode up one step and continue beating for another minute. Increase the speed again and after 1-2 minutes the whites in your cup will be whipped so much that if you turn the container over, nothing will spill out or fall out.
Step 4
Always read the recipe carefully to whisk the whites to the desired condition. These can be, for example, steady or soft peaks. Not enough protein is just as bad as overdoing it. Gradually, you will learn to recognize the onset of the stage you need.
Step 5
Whipped proteins are used in cooking for biscuits, soufflés, meringues, protein and custards, and many other dishes.
