How to whip eggs, how to whip eggs

The egg whites and yolks should be separated first, a little starch should be added when beating the egg whites, and sugar should be added in three parts, stirring until the foam is very hard, and the chopsticks are not poured. It is recommended to use a whisk, if there is an electric one, it would be better, I don't have it at home, I used three chopsticks to beat the egg whites, 5 egg whites played for 1 hour, the arm is so sore, but it can be **.

Then stir the egg yolk with flour, salad oil, and milk well (it should be very thick), and then add the beaten egg white to the egg yolk liquid in three times and stir up and down (must not go down the line).

In the end, how to make steamed egg custard, according to what I said, it is right. 100% satisfaction rate. The method is as follows;

First, preparation; Two bowls, one for beating eggs, one for steaming eggs, and one for steaming or sauté pan.

Salt, chicken essence, white pepper, sesame oil, chopped green onion.

Second, production; 1. Wash the pot and boil the water. 2. Beat the eggs into a bowl and beat them with chopsticks (it is required to beat the egg liquid.

A circle of bubbles on the surface is sufficient). 3. Put salt, chicken essence and white beard in a bowl of steamed eggs.

Pepper powder, and pour in boiling water to let it melt, until the water temperature drops to about 60 degrees, will be beaten.

Pour the egg mixture into a bowl and gently stir with chopsticks as you pour. 4. Put the bowl of steamed eggs into the steam.

Put it in a pot (the water must be put in when it is boiling), wait for 5 to 6 minutes, and then steam and come out.

Sprinkle the pot with chopped green onions, pour in a few drops of sesame oil and serve.

In particular, two points should be paid attention to: first, the water for steaming eggs must be boiling water; It must be cooled down to 60

degrees before pouring in the egg mixture. Second, the ratio of eggs to water is 25% of the egg point and 75% of the water point, which can be regarded as the first proportion of a steamed egg. Of course, the amount of water you add when steaming eggs can be based on your preference, which is the same as how much salt you add to steamed eggs.

I remember if it was beaten with a whole egg... The yolk part should be added later...

Anyway, it's been beating, it's beating, the sugar is added three times, and if you beat it for a while, you can have a very small and fine foam. It is recommended that it is best to use an automatic whisk, which is much less labor...

If the taste is hard, is there less water?

Crack the eggs until they froth a little! Use a spoon to dip it into the slightly sticky watery texture!

Stirring up and down with chopsticks, the key is to use force to benefit!

The method of how to whip eggs is also very simple, divided into 4 steps:

1. Take the eggs out of the refrigerator in advance and place them at room temperature. Then beat it all into the egg beater and pour the sugar needed in the recipe at once.

2. Place the egg beating basin in a water basin of about 50 degrees and beat it with hot water. Beat with a whisk on medium speed for 2 minutes to mix the sugar and eggs well.

3. Then switch to high-speed gear to beat the egg batter until it is milky white, and the egg batter will flow down slowly when lifting the egg beater.

4. Then switch to medium speed and continue to whip to break the large bubbles in the egg batter, so that the bubbles are evenly distributed in the egg batter. In the end, the egg batter is delicate and white, and when you pull up the whisk, you will find that the egg batter falls slowly, and it will stay on the egg batter in the basin for a while. That's success.

Points to note when whipping whole eggs:

1.Whole egg beating has strict requirements for the temperature of the eggs, so you must not use the refrigerated eggs that have just been taken out of the refrigerator, and you must take them out in advance and put them away.

2.The most suitable temperature for beating whole eggs is about 40 degrees, and the beating efficiency is the highest at this time. Therefore, we generally put the egg beating bowl in the hot water basin, insulate the hot water to send it, and control the temperature of the hot water at about 50 degrees (it is a little hot to the touch).

3.The criteria for judging the success of whole eggs are different from those of egg whites, and we generally use the "8-character method" to verify whether the whole eggs are beaten in place. That is, lift the whisk, draw the 8 characters with the egg liquid falling on the mixing head, if the 8 characters can be clearly kept on the surface of the egg batter for a period of time and will not disappear, it means that the beating is in place.

4.If you still need to mix the egg batter in the subsequent production, it is recommended that you beat it for a while after reaching the successful state, because the beating state of the whole egg is easy to defoam, resulting in the cake not growing tall. So a little longer will ensure more bubbles (be careful not to overdo it).

It takes about 10 minutes to beat the whole egg.

The temperature of the whole egg beating should be controlled at about 40 °C, and the egg mixture at 38-43 °C can reduce the consistency of the egg yolk and accelerate the foaming of the egg. The refrigerated eggs that have just been taken out of the refrigerator are not suitable for whipping, because after the refrigerated eggs are added to the sugar, they are very sticky and not easy to produce bubbles, resulting in the cake not being able to expand when baking.

Therefore, when beating, put a hot water basin of about 50°C at the bottom, and measure the temperature of the eggs to about 40°C before starting to beat. Also stir the egg mixture well to prevent overheating or insufficient local heating.

Whipping principle

The reason why the egg whites are whipped is to obtain the air that is wrapped in the egg whites, and the air is heated to make the cake expand.

There are two main proteins in the protein, globulin and mucin. The function of globulin is to reduce the surface tension of the protein, so that after the air is whipped into the protein, it can produce foam, increase the surface area and expand the volume; Muciloid proteins thermally denature the foam formed to solidify so that the air inside the protein can be encapsulated and not leaked.

In short, globulin causes the protein to expand after air enters, and the mucus protein forms a protective film to ensure that the air does not leak out (defoaming, in fact, means that the film is broken, so that the air leaks out, and eventually the cake cannot expand or retract easily).

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.

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.

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.

Put sugar in the egg whites and stir with an egg blender, and it is easy to whip the egg whites.

You can use a special whisk to beat the egg whites, if you don't have a few pairs of chopsticks. Scatter and beat, you can also beat the egg whites.

After whipping, it will be like cream.

1. Isolate the egg yolk and take the gram weight. And weigh the caster sugar. Add 2 drops of lemon juice. A protein skimmer can be borrowed.

2. Add caster sugar in three equal parts, open the egg white at low speed, and add the first sugar until a coarse bubble (i.e., fisheye bubble) appears.

3. Continue to beat until the foam is delicate and add the second sugar.

4. Beat until lines appear, add sugar for the third time. Don't hesitate to add it when you see what you see in the picture.

5. Continue to beat, the lines are deeper, and when you feel a little resistance, lift the egg head. The curvature of the egg white on the egg head is significantly smaller, and the egg whites in the basin have a certain hardness to stand up, but the top is still curved. At this time, it is a neutral foam, and it can be made into a snack like this.

1. After separating the egg yolk and egg whites in a waterless and oil-free egg beater basin, start beating the egg whites, and now add a small amount of tartar powder to the egg whites.

2. Turn on the 1st gear of the electric whisk, whip for about 1 minute, at this time, the egg liquid will appear as thick bubbles as fisheye bubbles after beating, and add 13 caster sugar.

3. Turn the electric whisk to 3rd gear, continue to whip for about 1 minute, and find that the egg white bubbles have become smaller, and the volume has become twice the original size.

4. Continue to beat in 3rd gear for about 1 minute, there are some small lines, lift the egg head and find that the egg liquid on the egg head is sagging, but the egg whites in the basin cannot stand, at this time it is 8 distributions, that is, wet beating, and the slag judgment can be used to make light cheesecake.

5. Add the remaining caster sugar, continue to whip in 3 gears, slowly the egg white liquid will become harder and harder, and the lines of the egg head will become finer and finer, lift the egg head and find that the egg liquid on the egg head is slightly long and slightly curved, the egg liquid in the basin can stand upright, and the peak is slightly bent downward, at this time it is 9 distribution, which can make hollow chiffon cakes, egg rolls and chocolate cakes.

6. Continue to beat in 3 gears for about 1 minute, lift the egg head, the egg liquid on the egg head is slightly shorter and erect, the egg liquid in the basin can stand upright, the peak is short and small, at this time it is 10 distributions, you can make round mold chiffon cakes, sponge cakes, etc.