How to beat egg whites into cream

Whipping egg whites is a common method for making cakes and desserts. If you want to beat the egg whites into a creamy state, you must first prepare the right tools. Also, the container for whipping must be clean and free of oil to avoid increasing the difficulty of whipping due to the presence of oil. When beating the egg whites, keep beating until bubbles form. Generally, an experienced person only needs one minute.

How to whip egg whites into cream

1. First check the tools for beating egg whites. The bowl and egg beater must be clean, free of oil and water, otherwise it will increase the difficulty of beating. 2. Now beat the egg whites! First add a small spoonful of salt to the egg white bowl, which is very helpful for whipping the egg whites! Start beating... until the egg whites are foamy and foamy. This only takes 1 minute. 3. Now you can add 1/3 of the prepared sugar into the egg whites and continue beating... until the egg whites form relatively even small bubbles. At this time, the egg whites are still watery. This may take up to 3 minutes. 4. Add the remaining 1/2 of the sugar and beat until the egg whites turn white. Look carefully! At this time, tiny bubbles can still be seen in the egg whites, but they have become semi-liquid. If you are making angel food cake or chiffon cake, this will be fine. It's called "wet bubble". At this time, when you use an egg beater to stir the egg whites, the egg whites will flow down in large drops. This will take about 4 minutes. 5. Finally, put all the remaining sugar into the bowl. In one word: beat it quickly and your hand will feel a little heavy. The egg whites have become semi-gelatinous. Beat it for a while and you can spread the egg whites to a corner of the bowl at will. It will not flow. This is called "dry foam" and is best suited for sponge cakes. Two minutes is enough!

Here are the steps to choose eggs:

1. Sensory identification of eggshells

Good quality fresh eggs have clean, complete, dull eggshells with a layer of white frost on the shells and bright color. Inferior quality fresh eggs have cracks and dents in the eggshell; the eggshell is damaged, the egg white is overflowing, or there are slight mold spots on the outside of the shell. The shells of inferior fresh eggs are dark, the shell surface is broken with large cracks, and most of the egg white has flowed out. Poor quality fresh eggs have the powder frost on the surface of the eggshell falling off; the shell color is shiny, dark gray or dark black, with oily leaching; there are more or larger mold spots.

2. Identification by touch

Good quality fresh eggs have rough shells and are of moderate weight. Low-quality fresh eggs have cracks, dents or breaks in the eggshell and feel smooth to the touch; even lower-quality fresh eggs have broken shells and the egg white leaks out. It is light in the hand; when the egg is turned over in the palm of the hand, it always faces one side downwards (shell-attached egg). Poor quality fresh eggs feel smooth to the touch and feel too light or too heavy when weighed.

3. Identification by listening

Good quality fresh eggs make a crisp sound when they hit each other, but an egg makes no sound when you shake it in your hand. Inferior quality eggs make a dull sound when hit against other eggs (cracked eggs), and the contents feel fluid when shaken by hand. Poor quality fresh eggs will make a rattling sound (hatching eggs) or a hollow sound (splash eggs) when they hit each other. When you shake the egg, the contents make a sloshing sound.

4. Nose and smell identification

That is, blow a breath of hot air onto the eggshell with your mouth, and then smell it with your nose. Good quality fresh eggs have a slight smell of quicklime. Inferior quality fresh eggs have a slight smell of quicklime or mild mold. Poor quality fresh eggs have bad odors such as moldy, sour, and smelly.