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.
When beaten, egg whites increase as much as 6 to 8 times in volume. The bowl should be large enough to hold the expanding whites, but not so large that the whites are spread too thin.
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.
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.
Find the Volume of Any Shape Using Calculus
FAQ
What type of increase in volume might you see when whipping up egg albumen?
Why do egg whites increase in volume when whipped?
What happens when you whip egg whites?
Is albumen height associated with pH and whipping volume?
Correlation coefficients for the entire sample of eggs (Table 4) showed that albumen height was negatively associated with pH and whipping volume (high albumen was associated with lower pH and whipping volume). Albumen pH and whipping volume were associated in a positive manner.
How is albumen whipped?
The albumen collected in the beaker was weighed, and the pH was measured with an Accumet 950 pH/ion meter.4 The albumen was whipped for 80 s using a 200 W White-Westinghouse5 6-speed hand mixer set at a speed of 4 with only 1 beater in place.
Does a higher pH affect whipping volume?
Overall, a higher pH was associated with higher whipping volume, but whipping volume at each storage time was unrelated to either albumen height or pH, which suggested that correlations within ages or lines were related RELATIONSHIPS AMONG EGG QUALITY MEASURES 1623 to corresponding changes in storage that affected all 3 measures.
What happens when Egg Albumen is beaten vigorously?
When egg albumen is beaten vigorously, it foams and increases in volume 6 to 8 times. Egg foams are essential for making soufflés, meringues, puffy omelets, and angel food and sponge cakes. CHALAZA Ropey strands of egg white which anchor the yolk in place in the center of the thick white. They are neither imperfections nor beginning embryos.