Why are eggs so thick when stirred for a long time?

Whipped eggs are similar to cream and can be used to make cakes.

Material. 150 grams of eggs, 50 grams of low flour, 24 grams of corn oil, 24 grams of milk, 36 grams of caster sugar (for egg whites), 18 grams of caster sugar (for egg yolks).

Method. 1.Eggs: Use an egg separator to separate the yolk from the egg white.

2.Put the egg whites in a large bowl without oil and water, add white sugar in batches and beat until hard foaming.

3.Add caster sugar to the egg yolk and beat gently with an egg whisk without whipping.

4.Add the corn oil to the egg yolks and stir well.

5.Add the milk and stir to combine.

6.Sift in the low powder and turn the plate evenly with a spatula.

7.Put 1 3 whipped egg whites into the egg yolk liquid and mix well with a spatula.

8.Pour the stirred mixture into the remaining egg whites and mix well.

9.Pour the mixed cake batter into the mold and bubble out.

10.Preheat the oven to 180 degrees and medium for about 35 minutes. Immediately after the oven, it is inverted and cooled and demolded.

11.If you do not decorate the flowers in time, it is recommended to wrap the chiffon cake in plastic wrap and avoid air drying.

12.Cut into three slices with a cake blade.

13.Place the almond slices in a frying pan and bake over low heat until lightly golden.

14.Blackcurrant soaked in brandy for about 10 minutes.

15.Add white sugar to the whipping cream and beat until it is piping.

16.Spread whipped cream on top of the cake base. Sandwich the whipping cream and spread well.

17.Blackcurrant uses kitchen paper to absorb excess moisture and stacks it in the mezzanine.

18.Cover with a slice of cake and coat with whipped cream.

19.Then place the soaked blackcurrant in the middle of the layer and press into the whipping cream.

20.Top the last slice of cake and spread with whipped cream.

21.Roughly coat the top layer with whipped cream, then spread the same around the periphery.

22.Finally, use a spatula to decorate the surface to make the cake look more peugeot.

23.After framing, paste almond slices around and decorate.

The egg yolk and egg white are fused together.

The egg consists of the shell, the membrane, the egg white, the yolk, the placenta, the yolk frenulum, and the cuticle.

and vitelline membrane. Among them, egg yolk, egg white, and egg shell are the three main components of eggs.

Next, let's talk about egg whites (also called egg whites).

According to the morphology, the protein can be divided into two types: concentrated (thick) protein and thin (thin) protein. The egg is divided into 4 layers from the outside to the inside, namely: the outer thin protein layer, the outer concentrated protein layer, the inner thin protein layer, and the inner concentrated protein layer.

What is the difference between dilute and concentrated protein?

The dilute protein of fresh eggs accounts for about 40% of the total protein, and the concentrated protein accounts for the total protein.

About 60% of the total. Concentrated protein is a fibrous structure and is composed of a variety of proteins, and the main components are ovumucin, ovomucoid and lysozyme.

Dilute proteins are watery liquids. Studies have shown that the ovillin and lysozyme in concentrated protein have anti-cancer effects and can inhibit tumor growth; Lysozyme has bactericidal and antibacterial effects.

Dilute proteins do not contain lysozyme, so they are less resistant to microorganisms and bacteria.

The thin protein content is related to the freshness of the eggs. Over time, the concentrated egg whites will become thinner and lysozyme will lose their activity, so the egg whites of old eggs are thinner, and the eggs are susceptible to bacterial infection and spoilage.

The higher the protein concentration, the thicker the egg whites and the fresher the eggs. From the point of view of biological value, it is healthier to consume fresh eggs.

So, in the application of baked goods, what kind of effect does dilute protein have?

Because egg whites have a starting nature, they are often used in baked goods, such as making cakes and desserts.

Not only is the protein foaming, but the foam is also stable. The foaming performance can be judged by the foam state and volume after the egg white, while the foam stability can be judged by the length of time the foam is maintained after it is formed.

Due to the surface tension of dilute proteins than concentrated proteins.

Small, so the old eggs have more dilute protein, which is very easy to foam, and the viscosity of dilute protein is smaller than that of concentrated protein, so the stability of dilute protein is poor.

Therefore, it can be seen that dilute protein has strong foaming ability, while concentrated protein has good stability.

In cake baking, it is better to choose a relatively balanced ratio of thin and concentrated protein, such as 1:1 ratio of protein is the best. In daily household consumption, the freshest eggs are selected for consumption with higher nutritional value.

The egg white is the more viscous the better, indeed, his complaint shows that the degree of the egg is better, light, indicating that this chicken but does not argue that its ingredient content does not reach your nutritional value More viscous and better, so we say that we are looking for egg white, I think that the more viscous the better, the better the proof proves that the composition of this egg is more qualitative.

No. No, eggs are laid by chickens, and people can't change the viscosity of egg whites by themselves, so it's natural. ”

Hello, generally speaking, the viscous egg white indicates that the water contained in it may be slightly less, but the nutrients should not make much difference.

Because eggs are rich in protein, the protein is dissolved in water to form a polymer solution, in which a large number of hydrogen bonds can be formed between the protein molecules, so it is very sticky.

It may be that the eggs have been stored for too long, or the chicken ears have been stored for too long, and the storage method and storage location are incorrect. If the egg is thinner, the finch smells bad, and the yolk is scattered, it proves that the egg has gone bad and cannot be eaten.

Eggs are also known as chicken eggs and chickens, and the highest content in eggs is protein, which is easy to denature when heated.

Eggs are made up of eggshell, shell membrane, egg white, yolk, placenta, yolk frenulum, cuticle, yolk membrane, and egg shell. Yes.

Eggs are rich in lecithin, sterols, egg lutein, calcium, phosphorus, iron, vitamin A, vitamin B and vitamin D.

The egg whites are still thin when stirred, probably because the whipping degree is not enough, and the time is too short. It is also possible that the container containing the egg whites has a lot of moisture, which will also affect the whipping of the egg whites.

Before whipping the egg whites, first have an oil-free and water-free container, and then put the egg whites in it for whipping. In the process of whipping egg whites, start by beating the egg whites on low speed, not at high speed at the beginning. If you want to beat the egg whites manually, you need to know the speed and time, and try not to stop the whole process.

The beating of egg whites is wet and dry, and generally beats until the lines become clearer and clearer, stop and lift the egg head, and there are curved small tips on the egg whites, which is wet foaming at this time. At this time, you can pour in some sugar and continue to beat it comprehensively until you gradually feel a little resistance, and the lines of the egg head will not disappear easily.

Next, stop beating and slowly lift the beating head, if there is a small pointed tip, it means that the egg white has been beaten. Whipped egg whites, like ice cream, are not very runny. Whipping egg whites manually is more difficult, it takes a lot of time and effort, and if you suddenly stop whipping in the middle process, then the egg whites will not be successful.

The egg is very thin not because it is broken, but because it has a higher moisture content and is not very fresh. Do not place eggs in a damp place and do not place eggs in an airtight box. Do not place it with foods with strong flavors such as onions, as there will be many small pores on the surface of the eggs, and foods with stronger smells will pass through the small holes and make the eggs spoil.

Eggs, also known as chicken eggs and chickens, are eggs laid by hens.

Each 100 grams of eggs contain grams of protein, mainly ovalbumin and ovoglobulin, which contain 8 kinds of essential amino acids for the human body, and the composition of human protein is very similar, and the absorption rate of egg protein by the human body can be as high as 98%. Each 100 grams of eggs contain 11 15 grams of fat, mainly concentrated in the egg yolk, but also very easy to be digested and absorbed by the human body, the egg yolk is rich in lecithin, sterols, egg lutein and calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins.

Three key points for beating eggs to thicken:

1. Make sure that there is no water and no oil in the basin.

2. Egg yolk protein is clearly separated.

3. The eggs have not been put in the refrigerator.

Method: 1. Separate the egg yolk and egg green, and put the egg green in a large bowl, and the bowl should be large.

2. Beat the egg greens until they are foamy, then add 1 2 cups of sugar in batches, and beat vigorously and quickly after each point.

3. Until the volume of the egg greens in the bowl has become 3-4 times the original volume, and it has become thick.

Not enough time and intensity to beat the eggs. If you want to make a paste, you must beat it until there is a rich foam.

Add a lot of sugar, and vigorously in one direction, it is very time-consuming and laborious to beat it by hand, and now it is mostly beaten with a whisk.

Three important points: make sure that there is no water and no oil in the basin; Egg yolk protein is clearly separated; The eggs did not go into the refrigerator. It will be a success!

It has nothing to do with the eggs, it has nothing to do with the way they are stirred.