what is the purpose of whipping eggs

I’ll be honest- meringue is my arch nemesis. On top of pies, in a buttercream, WHEREVER, meringue is really just kinda no bueno in my book. I have failed time and time again when it comes to whipping egg whites the right way, so much so that I’ve nearly given up. But today, in continuation of our “You Need To Know” tutorials, we’re going to talk the ins and outs of egg whites, how to deal with them, what to use them for, and how to know if you’re doing it all right. Prepare yourself for total domination of the egg whites.

Whipped egg whites make souffles and cakes rise, lighten pancakes and waffles, and can be sweetened and turned into meringue, among their many uses. Many home cooks are daunted by the prospect of whipping egg whites, but really, nothing could be easier.

How Can I Ensure Successfully Whipped Egg Whites?

Starting out with room temperature eggs in a clean, grease-free bowl will begin the process on the right foot. Room temp eggs whip more readily than cold ones and any trace of fat (think butter, cooking spray, egg yolk) will inhibit foaming. For best results, separate your egg yolks from their whites while cold and allow the whites to come to room temperature on their own. You can ensure your bowl is truly grease-free by wiping off the inside of it with a paper towel saturated with lemon juice.

There’s also a few things that you can add to your egg whites to increase stability. Some recipes may call for adding an acid like cream of tartar, vinegar, or lemon juice, and typically 1/8 teaspoon of any of these per egg white is enough to give aid. Sugar also stabilizes egg whites and can be added in little by little near the end of the whipping duration. Avoid adding sugar in too early or too quickly as this can inhibit foam formation. More sugar incorporated into the mixture will result in a mixture that is glossy and shiny. Foamy, soft, and stiff whipped peaks.

What Is An Egg White?

Let’s put on our nerdy glasses and science caps for a second. An egg white (aka the albumen) is one of five portions of a whole egg and accounts for about 3/5 of an egg’s total weight. It’s primarily made up of protein and water and is viscous in consistency. When beaten, the protein structure of the egg white breaks down, and over time, those unfolded proteins will rearrange into a new, expanded form. Whipped egg whites can increase in size up to 8 times larger than its original volume, and this foaming ability makes it an all-star aerator in baked goods.

Whipping Egg Whites To Perfect Peaks

FAQ

What does whipping eggs do?

Why do people whip eggs?

What is the science behind beating eggs?

What are whisked eggs used for?

What is whipping egg whites?

Whipping egg whites is a crucial technique in the art of soufflé making. The process involves transforming the translucent, viscous liquid into a voluminous, airy foam that provides the soufflé with its characteristic lightness and rise.

Why do egg whites need to be whipped at room temperature?

Whipping egg whites at room temperature is important for several reasons: Better volume: warmer egg whites have lower viscosity, which means they can be beaten more easily and to a greater volume. Whisking at room temperature allows the proteins in the egg whites to unfold and trap air more effectively, resulting in a lighter and fluffier texture.

What do you use whipped egg whites for?

Whipped egg whites are what is commonly used to leaven cakes (which is precisely what I’ve done for the sponge cake here). I’ve used whipped egg whites to give a lighter, fluffier texture to waffles and pancakes; and, of course, they can be sweetened and turned into meringues.

Why is whipping egg whites important for soufflé making?

Mastering the techniques for whipping egg whites is fundamental to the success of soufflé making, as it directly impacts the texture, rise, and overall quality of the finished dish. The stability of whipped egg whites is influenced by several key factors that can significantly impact the success of a soufflé.