How to whip egg whites quickly, how to whip egg whites

I believe that many people who have had the experience of cooking will know that usually for the use of some eggs at some times, egg whites are directly used, and for these egg whites, they need to be beaten through certain tools. For the beating of egg whites, it is usually necessary to use some special tools for beating eggs, because this can quickly and easily whip egg whites. When you don't have the tools to beat egg whites, what kind of way should you quickly beat egg whites?

1. Eggs must be fresh.

Fresh eggs must be used to make delicious cakes successfully, because stale eggs are prone to collapse even if they are whipped, and the bubbles are unstable, so they will not swell when baking.

2. Master the beating temperature of egg whites.

It is also very important to grasp the temperature of egg whites, practice has proved that the best temperature of egg whites is about 23 degrees, so in summer, you should first ice the eggs before beating, and in winter, you can use warm water to heat them before beating. If you're using a whisk, you can also whip the egg whites in hot or cold water. In short, you can use various methods, as long as the temperature of the egg whites is controlled at about 23 degrees, and the egg whites are the easiest to whip at this temperature.

3. The tools used must be very clean.

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

Practice has proved that it is easier to separate the egg white from the yolk after the frozen egg is very clean, and now most of everyone's eggs are stored in the refrigerator, and the separation effect is best immediately after taking it out.

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

The best effect is to whip the separated egg whites in a copper container, because the copper container can release a trace amount of acidic substances during the whipping process, which helps to maintain the stability of the bubbles. Don't worry if you don't have a copper container, you can also opt for a stainless steel container.

You don't need to buy a whisk, teach you to make a homemade one with ingredients that don't cost money, and beat the egg whites quickly in 2 minutes.

How do you whip egg whites quickly?

1. Preparation: The container for egg whites should be waterless and oil-free, and the separated egg whites should not have egg yolks. Otherwise, it can't be discarded.

2. A protein usually adds 15 grams of sugar, which should be added in two parts.

3. Start: Use a whisk to beat the foam at medium speed. Add half of the powdered sugar and beat on high speed.

4. When the volume of egg whites doubles, add the remaining half of the powdered sugar and continue to beat at high speed.

5. Check: When there are wrinkles on the surface of the protein, pick up the protein to view. When the tip of the egg white is curved, it is wet foaming. When the egg white is very shiny and the tail is erect, it is dry foaming.

6. If you continue to whip, the egg white will lose its elasticity and become cotton-like. At this time, it failed.

Egg whites are clear, gelatinous substances made up of proteins that are wrapped around the yolk of an egg. Therefore, it is also called egg white, as opposed to egg yolk. When heated, the egg whites solidify into a white solid, hence the name.

Protein is like the amniotic fluid of mammals, which has the effect of shockproofing, moisturizing and protective. If you use a high-speed whisk to stir the egg whites, they will appear foamy and elastic like a sponge, which is the first step in making cakes.

It's a little tricky. 1. Treat burns, scalds and stop bleeding.

When you are burned or scalded, apply the egg white to the wound area, and after a few minutes, you will feel that the hot and spicy stinging sensation will be relieved immediately, and the redness and swelling on the ** will subside after repeated application a few times. When you are often cut by a kitchen knife or the like while doing housework, and the bleeding does not stop, you can use egg whites to stop the bleeding. Apply the egg white to the gauze and then apply it to the wound, because the components of the egg white have a coagulating effect and can stop the bleeding.

2. It is a good cleaner for gold-plated items.

Take a piece of flannel with a delicate texture dipped in egg white, apply it to the gold-plated product, and wipe it finely, and it will be as bright as new. If the surface of the item has darkened, wipe it off with a mixture of egg whites (the whites of 2-3 eggs) and bleaching powder (one tablespoon).

3. Repair utensils.

If the glass and porcelain at home are broken, you can use egg white and clay to repair them. The method is to coat the two sides of glass products or porcelain with adjusted egg white and clay, and then stick it well, do not use it immediately after sticking, and then use it after 1-2 days. The same applies to partially broken porcelain, this method can also be used to make leather openings.

4. Remove blackheads.

1) Prepare a clean cotton pad and tear the otherwise thick cotton pad into a thinner sheet, the thinner the better.

2) Open an egg, separate the egg whites from the yolks, and leave the egg whites for later use.

3) Soak the thinned cotton pad in egg whites, drain it slightly and stick it on the tip of your nose.

4) Leave on for 10 to 15 minutes, then remove the cotton pad carefully.

Ingredients: 100g caster sugar, 3 egg whites, 200ml organic milk, 1 manual whisk.

1. First of all, separate the egg yolk and egg white, take the egg white for later use, and put it in a basin.

2. Use a manual whisk to beat in the same direction until a lot of foam is formed.

3. Add 50ml of milk, 30g of butter, 25g of sugar, continue to speed up and keep beating, repeat 4 times.

4. When the milk, butter and sugar are all beaten, use a whisk to pick up the cream so that it will not drip off.

Use a hand-cranked whisk to stir in the same direction! It's very laborious, so you can try it if you're not afraid of getting tired!

If you want to have a good whipping effect, you can add an appropriate amount of sugar and a few points of white vinegar!

It is best to beat the egg whites at a temperature of about 23 degrees, and you can add sugar in one direction.

1. Add sugar.

To make a stable and smooth meringue, you must add a certain amount of sugar. Sugar not only gives the meringue taste, but also acts as a stabilizer. Unsweetened egg whites can be whipped, but they are extremely unstable and prone to collapse.

Egg whites can also be beaten with sugar at first, but it will lengthen the beating time.

When adding sugar, the egg white already has a certain volume, from the side of the bowl, while beating, slowly add in batches. Do not pour it all at once, it is easy to defoam.

2. Acidic substances.

Add a little acidic substance, such as cream of tartar, to the egg white before whipping, or lemon juice or white vinegar if you don't have it, which can stabilize the whipping and prevent overblowing. In addition to having a stabilizing effect, cream of tartar can also make the final color of the egg white purer.

3. Tools. One of the biggest enemies when whipping egg whites is fat. Grease can hinder the formation of stable foam during whipping, so the containers and beating sticks used must be very clean and free of any grease and water.

In terms of the choice of containers, the traditional use of copper for whipping egg whites is the easiest to whip. It can also be made of stainless steel or glass containers. Avoid using aluminum, which will easily color the egg whites (it will have a very eerie grayish color when beaten).

Avoid plastic or wooden containers, which are prone to grease residue and hinder whipping.

Baking quickly whips egg whites, teaches you that a plastic bottle can do it, and it is easier and more practical than using a whisk.

How to whip egg whites.

1. Automatic egg beater.

2. Manual egg beater.

3. Play three chopsticks together for about an hour.

4. Cut half of the mineral water bottle, use the half of the bottle mouth, and cut the bottle body vertically with scissors a few times for about an hour.

5. Beat with a colander for about 40 minutes.

Separate the egg whites from the yolks, rotate them in one direction with a whisk until frothy; Add sugar and beat until lines appear; Add a little sugar and beat until a small fluck looks like a torch. <

1. First, we separate the egg whites from the egg yolks. The bowl in which the egg whites are served needs to be dry and greas-free.

2. After the spine is stuffy, use a whisk to rotate in one direction and beat until foaming.

3. Add sugar and continue to let Yeqing send away. Gradually it becomes sticky.

4. Continue to beat, getting thicker and thicker, and with the rotation of the whisk, lines appear.

5. Add some sugar and continue to beat, the lines are getting clearer and clearer, and I feel powerful.

6. Lift the whisk, a small torch-like chuck appears, and the egg whites are ready.

To whip the egg white, you need to put it in a waterless and oil-free container first, then beat it with a whisk or chopsticks, and add tomato to the egg white three times to make sugar. It should be noted that we should put white sugar when there are three types of egg whites: large bubbles, small bubbles, and small spikes.

How to beat the egg whites.

Nowadays, many people like to make homemade cakes at home, and whipping egg whites is an indispensable process for making cakes, so what should we do to better whip the egg whites when making cakes?

First of all, we need to prepare a water-free and oil-free container to hold the egg whites and put them in the refrigerator for a while before whipping, because once the egg whites come into contact with water or oil, there is a high chance that they will not be whipped.

When the egg white is refrigerated, we can whip it with a whisk or chopsticks, and put white sugar when the egg white appears big bubbles, small bubbles, and small sharp tips appear when the egg white is lifted.

If you want to beat the egg whites, you first need to prepare the number of eggs in advance, and then separate the egg whites from the yolks. Friends need to pay attention to when putting the egg whites in the bowl, there can be no oil or water in the bowl. At this time, you can add a little white vinegar to reach the number of fishy eyes.

Then the friends directly use chopsticks or whisks to start manually beating the egg whites.

01 When the egg whites are frothy, we can add a spoonful of sugar. Normally, the sugar is added and then continued to whip.

02 When the egg whites begin to swell significantly, you can add another spoonful of sugar in such a state.

03 I have to say that when beating the egg white, be sure to beat it until the egg white is sharp or when we use chopsticks to beat it, the chopsticks can stand up and not fall.

04 Due to the continuous development of science and technology today, more and more partners do not use manual beating when beating eggs, but directly use electric egg beaters.