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Menu A Cozy Fall Brunch. Find the inspiration you crave for your love of cooking. Videos View All. Fine Cooking Magazine. All Rights Reserved. Sign Up Log In Follow. Double Check Do you really want to delete the list,? Once you start adding the sugar, it will take about 4 minutes on high speed for stiff peaks to form. Wini Moranville headshot. By Wini Moranville Updated September 01, Each product we feature has been independently selected and reviewed by our editorial team.
If you make a purchase using the links included, we may earn commission. Save Pin FB More. Credit: Scott Little. Before we can get to the actual beating, we need to get our eggs ready. Credit: Peter Krumhardt. Credit: Blaine Moats. Save the slightly older eggs for boiling—they peel better than the fresh ones.
Make sure the eggs are at room temperature too important for good aeration. Use three bowls to eliminate the risk of losing all your eggs with one slip-up: one for separating, one for the whites, and one for the yolks.
If the egg whites are cold, let them sit at room temperature for about 30 minutes or put the bowl in a bath of lukewarm water to warm them up faster. Even the smallest bit of oil can keep the eggs from expanding. A copper bowl is ideal for beating eggs but other bowls will do fine, too. An electric hand-held mixer or a stand mixer with a whisk attachment speeds up the process. A pinch of salt at the beginning will help break up the eggs and make beating them easier.
Once the eggs foam and start to puff up into the earliest stages of soft peaks, you can sprinkle in a bit of cream of tartar, a few drops of vinegar, or lemon juice. Keep beating the eggs continuously. Stopping to take photos, as I learned, can cause the mixture to become unstable.
You'll know you're at the soft peak stage when you pull the whisk out of the mixture and the whites form peaks with the tips flopping over. When you whip egg whites, you're essentially forcing air into the egg whites, causing the protein in the egg whites to stretch and create bubbles around the water within the whites. As you whip them they reach different stages:. Watch these stages carefully, because if you over-beat the egg whites the stretched protein will break and let the water in the whites out, creating a really unappetizing mix of eggy water and foam.
Fresh egg whites will whip up quicker and be more stable than whites from older eggs. Eggs are easiest to separate when they are cold but they are easiest to whip up effectively when they are at room temperature.
So separate the eggs when they are cold and let the whites sit out for about half an hour to take the chill off them before whipping if you can spare the time. Be very careful when you separate the eggs. Any yolk or other fat, oil, or grease that makes its way into the whites will keep the whites from whipping up as big and fluffy as possible.
When separating more than a few eggs, consider using the three-bowl method: one bowl to crack the egg into, one to put the whites in, and one to put the yolks in. That way the accumulated whites aren't contaminated by yolk if you accidentally break one.
You'll notice a fancy unlined copper bowl in the pictures, a device specifically made for whipping egg whites.
While it is a beautiful tool and if you have one, you should certainly use it since the ions from the copper help stabilize the egg whites science is cool! Any clean, large bowl will work just fine. What to do with the yolks?
Make a pudding or make mayonnaise-type sauces aioli is another great option. Use a large clean whisk if you have a balloon whisk, all the better or clean beaters or the whisk attachment on a standing mixer to whip the eggs just until a bit foamy.
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