What can you do with whipped egg whites?

Eggs are divided into egg whites and egg yolks. The egg whites are used when whipping foam. After filtering out, they are beaten into foam. They can be used to make many things, such as baking. They can make the food soft and taste good. At the same time, they look like cream and can be processed into cream. They can also be used when making cakes.

1. The eggs must be fresh.

To successfully make a delicious cake, you must use fresh eggs, because stale eggs will easily collapse even if beaten, the bubbles will be unstable, and they will not expand when baked.

2. Master the whipping temperature of egg whites.

It is also very important to master the temperature when beating egg whites. Practice has shown that the best beating temperature of egg whites is about 23 degrees. Therefore, in summer, when beating egg whites, you should first freeze the eggs and then beat them. In winter, you can heat them with warm water before beating. If you are using an egg beater, you can also place the container containing the egg whites in hot or cold water to beat them. In short, you can use various methods, as long as you control the temperature of the egg white at around 23 degrees. At this temperature, the egg white is easiest to whip.

3. The tools used must be very clean.

The tools used in the entire process of beating egg whites (including your hands) must be very clean, and must be absolutely free of water and oil. In addition, the egg white and egg yolk must be separated very cleanly, and there must not be any trace of yolk in the final egg white. Because even a little bit of water, oil or egg yolk is enough to make the whipping fail.

Practice has shown that it is easier to separate the egg white and the egg yolk cleanly after freezing eggs. Nowadays, most people store their eggs in the refrigerator, and it is best to separate them immediately after taking them out.

4. It is better to use a copper container to beat egg whites.

The best way to beat the separated egg whites is to put them in a copper container, because the copper container can release trace amounts of acidic substances during the beating process, which helps maintain the stability of the bubbles. If you don’t have a copper container, don’t worry, you can also use a stainless steel container.

But please do not use plastic, glass or aluminum containers, because plastic containers are not easy to clean, glass containers are too slippery, and aluminum containers will cause the egg white to turn gray.

5. Adjust the pH value of egg white.

To beat high-quality egg whites, you also need to learn how to adjust the pH value of the egg whites. In the fourth point above, we introduced that trace amounts of acidic substances can make bubbles more stable. Therefore, if there is no copper container, we can add a little extra acidic substance, which can also stabilize the bubbles. The most commonly used acidic substances for beating egg whites are potassium hydrogen tartar, tartar powder, white vinegar, and lemon juice.