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

1. Choose fresh eggs, wash the egg bowl and wipe it dry.

2. Use a whisk to beat all the time, shake it from side to side, and add sugar when it hits the bubble.

3. Beat until there is a small foam, add sugar, and beat until it is dry and foamy.

Egg efficacy: 1. Protect the liver.

The protein in eggs has a repair effect on liver tissue damage, and the lecithin in egg yolk can promote the regeneration of liver cells, increase the amount of plasma protein in the human body, and enhance the body's metabolic function and immune function.

2. Strengthen the brain and intellectual.

Egg yolk contains triglycerides, cholesterol, and vitelline, which have a great effect on the nervous system and physical development. After lecithin is digested by the human body, it can release choline, promote brain development, improve memory, and prevent Alzheimer's disease.

3. Blood replenishment. Eggs are rich in iron, which plays a role in hematopoiesis and transports oxygen and nutrients in the human body to achieve the effect of blood replenishment.

4. Protect your eyesight.

Eggs are rich in lutein and zeaxanthin, which can protect the eyes from ultraviolet rays.

5、**。Eggs have a high nutritional value and high protein content, but the fat and carbohydrate content are relatively low, so eating eggs properly will not only not make you fat, but also supplement the nutrients needed by the human body.

Use a few more chopsticks to pass in one direction. It will be done soon.

In order to quickly and manually whip the egg whites, we can first prepare more chopsticks and stir them in time.

With chopsticks, two pairs are possible together. Rotate quickly along the clock. If you feel that the manual is not fast enough, use the egg beater, there is adjustable power, and you can control it yourself. The only bad thing is that the back is cleaned up, and there are more procedures for the egg beater.

1. Scoop out the egg yolk with a spoon, so that you can quickly separate the yolk and egg white.

2. Use the egg shell to separate the egg yolk, and the egg can be separated at the same time, 3. Beat the egg on the fork to separate the egg yolk, and use two forks together to quickly separate.

1. Choose fresh eggs, wash the egg bowl and wipe it dry.

2. Use a whisk to beat all the time, shake it from side to side, and add sugar when it hits the bubble.

3. Beat until there is a small foam, add sugar, and beat until it is dry and foamy.

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.

1. Materials.

4 eggs, 60 grams of sugar.

Second, the practice. 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.

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.

Tips for whipping egg whites.

1. A tool for beating egg whites.

Generally, there are two options for whipping egg whites, one is to beat with an electric whisk, and the other is to beat with chopsticks, the difference between the two is: use chopsticks to beat the time for a long time, at least more than half an hour, and because you can't stop in the middle, you have to keep the same action for a long time, which is not only time-consuming but also laborious, so it is not recommended to use chopsticks to beat egg whites; Compared with chopsticks, it is more convenient and time-saving to beat egg whites with an electric whisk, and the whole journey only takes about 8 minutes.

2. Tools for egg whites.

The basin used to hold the egg white must be oil-free and water-free, and when the egg yolk and egg white are separated, you must be careful not to break the egg yolk, as long as there is egg yolk in the egg white, or there is water and oil in the basin containing egg white, it will affect the whipping of egg white.

3. Sugar must be added to whip egg whites.

Add sugar when beating egg whites, adding sugar helps to beat egg whites, sugar can help egg whites beat quickly, add three times according to the total amount of sugar, the first time is to add before beating; The second time is to add the egg white when the fine bubble, the third time is to add when the texture is beaten, in addition to adding sugar, you can also add a few points of white vinegar or lemon juice, which can enhance the fragrance and remove the fishy smell.

4. Beat the egg whites.

Use an electric whisk to beat the egg white, generally take about 8 to 10 minutes, before the egg white can be beaten, the whisk is divided into several gears, the first time to add sugar to the low grade, the second time to add sugar to the middle range, the last time to add sugar to the highest grade, beat the egg white to follow the same direction, stick to the side of the basin from time to time with scraping off and beat together again, to judge whether the egg white is good, you can use chopsticks to try it, the chopsticks into the beaten egg white, can make the chopsticks easy to stand; Or when the whisk is lifted, there is a small bay tip.

5. Selection of eggs.

Eggs are recommended to choose eggs that are stored at room temperature, if you use native eggs, the effect will be better, if it is just taken out from the refrigerator, it is recommended to put it for an hour before using it.

Say it at the end. What is the reason why egg whites can't be whipped? Remember 3 tips to fill your plate when you whip it up. Beating egg whites is a technical job, you must work slowly and carefully, you can't be anxious, usually summarize experience, pay attention to the small details and tricks of beating, I believe everyone can make beautiful egg whites.

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.

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.

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.

Second, 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 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.

Fourth, 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.

However, please do not choose plastic, glass or aluminum containers, because plastic containers are not easy to clean, glass containers are too slippery, and aluminum containers will cause egg whites to turn gray.

5. Adjust the pH value of egg whites.

To whip high-quality egg whites, you also need to learn to adjust the pH level of egg whites. As we mentioned in the fourth point above, trace amounts of acids can make bubbles more stable. Therefore, if there is no copper container, we can add a little extra acidic substance, which also has the effect of stabilizing the bubbles.

The most commonly used acids for whipping egg whites are potassium bitartrate, other powder, white vinegar, and lemon juice.

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.

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.

Use a whisk and a frother to quickly whip the egg whites, and the egg whites are the easiest to whip when the temperature is about 23 degrees. In summer, you can put the egg whites in the refrigerator in advance and freeze them after carrying the bucket, and in winter, you can use warm water to warm the egg whites before beating. Use a whisk to beat the container of egg whites in hot or cold water.

Egg white, also known as chicken white and egg teaser white, is a transparent and slow gelatinous substance composed of protein wrapped around the egg yolk.

After the egg whites are beaten, you can make cakes, snow girls, hibiscus chicken slices, shredded hibiscus fish, steamed crab buckets, hibiscus fruit soup, snowflake tenderloin, etc.

Egg whites solidify into a white solid when heated, and egg whites can be used to clean gold-plated items, remove adhesive from the surface of clothing, etc.

Here's how to whip egg whites:

1. Add some water before stirring to help stir evenly, stir until the surface foams.

2. Add a little cornstarch to the egg white when beating it, which is conducive to keeping the egg white in a hail and bubble-like state and convenient for storage.

3. Ensure that the egg bowl is dry and water-free and oil-free, and the egg white cannot contain a trace of egg yolk.

4. The beaten egg whites should be used to make cakes quickly, and a few drops of lemon juice or white vinegar can be added to the egg whites instead of baking powder.