Cooking Hacks: How To Hit White Eggs For Cooking

Beating eggs is a basic baking skill. Find tips on how to beat egg whites and facts for cooking eggs from the Incredible Egg.

EQUIPMENT:
For proper aeration, a small mixer bowl is best for up to 3 egg whites. When beaten, egg whites increase as much as 6 to 8 times in volume. The bowl should be large enough to hold the expanding whites, but not so large that the whites are spread too thin.
Any residue of fat will prevent egg whites from beating up properly. Use a stainless steel or glass bowl.

Mixers:
Using an electric portable or stand mixer is easiest. Meringue can be beaten with a balloon whisk, but this requires more than average arm strength and endurance.
Fat from egg yolk will prevent egg whites from beating up properly. When separating eggs, take care that no yolk gets in the whites.

Egg temperature: It's easiest to separate eggs cleanly when they are refrigerator-cold. Before beating egg whites, always begin by separating the eggs.

Cream of tartar:
The air beaten into egg whites can be lost quite easily. A small amount of acidic ingredient, such as cream of tartar, acts as a stabilizing agent. A bit of lemon juice or vinegar will also work.
Salt decreases egg-white foam stability, so it is not used in meringues.
Add sugar gradually. For optimum volume and smoothest texture, sugar should be added gradually, beginning only after the whites have been beaten to the foamy stage (about double in volume). Adding some or all of the sugar before you begin beating the egg whites will result in less volume.

To check if sugar is dissolved: After each addition, whites should be beaten until sugar has dissolved before adding more. If it feels sandy or grainy, continue beating.
When beaten, egg whites increase as much as 6 to 8 times in volume. Fat from egg yolk will prevent egg whites from beating up properly. Egg temperature: It's easiest to separate eggs cleanly when they are refrigerator-cold. Before beating egg whites, always begin by separating the eggs. Adding some or all of the sugar before you begin beating the egg whites will result in less volume.

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