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The perfect egg whites: These tips will help you whip up egg whites like a pro

2020-11-28T20:24:57.248Z


Egg whites are extremely important in many baking recipes: they give baked goods a special fluffiness. These tips and tricks will help you whip egg whites perfectly.


Egg whites are extremely important in many baking recipes: they give baked goods a special fluffiness.

These tips and tricks will help you whip egg whites perfectly.

For light cakes, mousse au chocolat or recipes with meringue:

egg whites

are an important ingredient in conjuring up many delicious dishes.

Do you have problems

whipping

the

egg whites until stiff

?

With these tips, that shouldn't happen to you from now on.

Beat egg whites until stiff: Here's how

  • Separate the eggs.

    No egg yolks should

    get

    into the egg white

    , otherwise the egg whites will not become stiff.

  • Beat the egg whites in a

    fat-free, clean bowl

    for about a minute with the hand mixer on a medium setting until frothy.

  • Then set the hand mixer to the

    highest

    setting

    and continue to beat the egg whites into egg whites.

  • Good egg whites are completely white, have a

    firm consistency, and

    remain immobile and without liquid in the bowl if you turn the bowl carefully.

  • Another test of whether the egg whites are firm enough: when you lift the whisk out of the blender,

    small spikes should form

    .

    Or do the

    cutting test

    : cut into the egg whites with a knife.

    If the cut remains visible, the egg whites are ready.

    Also interesting:

    You should now urgently avoid this mistake when baking with yeast.

    Whip the egg whites properly: With these tips it is guaranteed to succeed

    Despite this procedure, you are still not satisfied with your whipped egg whites?

    Then try these tips.

    • Put the

      whisk of the hand mixer

      in the freezer before use.

    • Even if the

      egg white is too warm

      , it will be harder to whip: Put it in the refrigerator for a few minutes.

    • Use a

      metal bowl

      to whip instead of a plastic

      bowl

      .

      The bowl should be large so that the egg whites have enough space: the volume of egg whites quadruples when whipped.

    • Add a pinch of salt to the egg white, this promotes stability.

    Also read:

    Better to fry fried eggs in cream instead of oil.

    How to use egg whites correctly in baking

    Beat the egg white briefly before you need it for further processing, otherwise it will collapse again.

    By the way, you can

    store

    protein

    in a well-closed container in the refrigerator for up to four days

    .

    Egg whites, on the other hand, collapse too quickly and cannot be stored.

    It is also very important when using egg whites:

    just fold in, do not mix with the other ingredients

    !

    Otherwise all the work would be in vain: the egg white loses the air it has underlayed, collapses again and the dough doesn't become fluffy.

    It is best to use a spatula, put the egg whites on the dough (you should have mixed the other ingredients together well beforehand) and

    carefully fold it in

    .

    It doesn't matter if you

    can see

    white snowflakes

    .

    For example, whipped egg whites can also be used to make incredibly fluffy soufflé pancakes.

    (mad) * Merkur.de is part of the nationwide Ippen-Digital editors network.

    Read more:

    Separating eggs should stop making this mistake.

    Whistle on the best before date: This is how you can tell whether a food is spoiled

    Whistle on the best before date: This is how you can tell whether a food is spoiled

    List of rubric lists: © imago images / Shotshop

    Source: merkur

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