Whipped eggs are used in many recipes, but the preparation itself has a certain specificity. If the eggs do not foam, then you can forget about delicious pastries. In practice, mastering this science is not so difficult, in addition, various household appliances are presented to the services of modern housewives, which facilitate the process.
It is necessary
-
- Egg whites;
- sugar;
- salt;
- mixer.
Instructions
Step 1
Separate the egg yolks from the whites before beating the eggs. Do this very carefully, as the presence of even small particles of yolk in the whites can interfere with whipping.
Step 2
Take eggs fresh: if they have been in the refrigerator for a month, then the foam may not rise.
Step 3
Before you start whipping, the whites should be warmed to room temperature, as froth is formed more slowly when cold.
Step 4
Take a clean, dry dish, put the proteins in it. If moisture or traces of fat remain on the walls of the dishes, then whipped protein with sugar will not work.
Step 5
Beat the eggs with a fine wire mixer. If you don't have a mixer, beat the whites with a whisk, but this is more time consuming. The whipping process is facilitated by a small pinch of salt added to the proteins at the very beginning.
Step 6
You need to start the process at low speed, gradually increasing the intensity of rotation. If you start whisking at high speed right away, the whites may remain runny. Beat the whites without sugar initially, and only when they begin to rise, gradually add sugar.
Step 7
Beaten eggs are best made with powdered sugar rather than sugar, as sugar can sink to the bottom and dissolve poorly.
Step 8
Add sugar as the previous serving dissolves in the protein.
Step 9
The evidence of the readiness of proteins is the degree of their density. If the process is successful, then the foam has a dense consistency and proteins can only be removed from the dishes with a spoon. They themselves do not fall out of the whipping bowl, even if you turn it over with the contents down.
