Beating Eggs

Egg whites that are beaten correctly may increase in volume by as much as eight times. After beating, the egg whites should be extremely smooth and firm but not dry, forming stiff peaks. Egg whites can be beaten by hand or with an electric mixer.

A bowl constructed of copper is considered the best type of bowl for beating eggs; however, the bowls are quite expensive. The slight acidity of the copper results in a chemical reaction with the egg whites, which helps to stabilize the foam as the whites are beaten. Many professional chefs insist on using copper bowls for beating egg whites. If copper is not available, the next best choice is stainless steel. A pinch of cream of tartar per egg white can be added as a stabilizer, replacing the acidic properties of the copper.

Instructions for Hand Beaten Egg Whites

Egg Whites Beaten with an Electric Mixer

When using any electric mixer, begin beating the egg whites at a slow speed. Continue beating for about 1 minute. Cream of tartar can be added to the egg whites for stabilization of the beaten whites. After beating on a slow speed for 1 minute, gradually increase the speed until the egg whites reach their full volume. Don't be tempted to operate the mixer at high speed from the beginning of the process. This will not speed the process of beating the egg whites; in fact, the egg whites will not reach full volume. The entire beating process usually requires no more than 3 minutes when using a high quality electric mixer.

The beaten egg whites should be folded immediately into any other ingredients used in the selected recipe. It is a good idea to have the other ingredients prepared and measured prior to beating the egg whites. The reason for this is because when the egg whites are beaten first and then set aside, the beaten egg whites will break down and lose volume while the other ingredients are being prepared, which will result in a substandard outcome.

How to Achieve the Ribbon Stage

Some recipes, especially a number of desserts, require an egg yolk mixture in which the yolks are blended with sugar and beaten until the mixture reaches the "ribbon" stage. This helps to prevent the yolks from becoming granular when heat is applied. The ribbon stage refers to a phenomenon in which the egg yolk and sugar mixture forms a slowly disappearing ribbon on the surface of the mixture when some of it is lifted with a utensil and is allowed to fall back into the bowl. The ribbon stage can be achieved by beating the egg yolks and sugar by hand using a whisk or by beating the mixture with an electric mixer.

Add the required number of egg yolks (depending on the recipe) to a large bowl constructed of stainless steel or glass and begin to beat the yolks. It is not necessary to beat the yolks too vigorously.

Add a small amount of the total quantity of the sugar that will be used in the mixture and begin to beat the yolks and sugar more briskly than before. The total quantity of sugar depends upon the amount called for in the recipe, as well as the number of egg yolks that are used. While beating the mixture, gradually add the remaining sugar. The mixture should become thicker and the color should lighten considerably.

Continue beating until approximately 3 minutes has elapsed from the time when the beating process was begun (when using a whisk). Do not over beat the mixture; otherwise, the egg yolks may become granular. The mixture should be thick and the color should be pale yellow.

If the procedure is done correctly, a ribbon will form on the surface of the mixture within the bowl when some of the mixture drops from a coated utensil held above the surface.

Cooking and Beating Egg Yolks: Hollandaise Sauce

For some recipes, egg yolks may require cooking as they are beaten. This is true of hollandaise sauce, which is an egg yolk and butter sauce flavored with lemon juice and pepper. When preparing hollandaise sauce, it is important to make sure that everything required for the recipe is within arms reach, because once the cooking process has begun, the beating of the egg yolks cannot stop.

To begin the process of making hollandaise sauce, place the egg yolks in a small saucepan (which is not heated) and add one tablespoon of cold water per yolk.

Whisk the egg yolks and water (off the heat) for about 45 to 60 seconds; then place the pan over low heat and continue to whisk rapidly. The egg yolks must heat slowly; otherwise, the yolks may become granular. If the heat is too high, the yolks will scramble. It is important to keep the egg yolks in constant motion.

A sink or large bowl containing ice water should be nearby so that if the egg yolks begin to become too warm, the pan can be plunged into the cold water to stop the cooking process.

When the egg yolks are smooth and have increased in volume (as shown in the picture on the right), remove the pan from the heat. You should be able to briefly see the bottom of the pan between strokes of the whisk.

While whisking continuously, add clarified butter or softened whole butter to the yolks. If using clarified butter, make sure it is not too warm. Add the butter slowly, whisking in small amounts at a time. The sauce will not thicken properly if too much butter is added right away. One large egg yolk has the ability to absorb as much as 3 ounces of butte; however, it is advisable to use less than this (2 ounces per yolk is suitable) to ensure that the yolks absorb all of the butter.

Using clarified butter makes the hollandaise sauce thicker; using whole butter, which contains milk solids and water, makes a thinner sauce. A thin sauce is appropriate for use on light recipes of fish, seafood, or asparagus; a thick sauce is best for serving on eggs benedict or steak.

To finish the hollandaise sauce, add some lemon juice while whisking; then add some salt and white or black pepper to taste.

To see a recipe for hollandaise sauce, including the exact ingredients and measurements, see, "Classic Hollandaise Sauce Recipe."

There are several variations of hollandaise sauce that are prepared exactly the same as hollandaise. The only difference among the variations is the flavorings used to finish the sauces. Rather than lemon juice, the variations are flavored with other ingredients.

• Béarnaise Sauce: flavored with tarragon, shallots, pepper, and wine rather than lemon juice.
  
  
• Choron Sauce: flavored the same as béarnaise with the addition of tomato paste.
  
  
• Colbert Sauce: the same as béarnaise except that it is also flavored with meat glaze.
  
  
• Chantilly Sauce: exactly the same as hollandaise (including the lemon juice) except that whipped cream is folded into the sauce.
  
  
• Vin Blanc Sauce: the same as hollandaise sauce (including the lemon juice) except that it is flavored with white wine fish stock.
  
  
• Maltaise Sauce: hollandaise flavored with orange juice (in addition to the lemon juice).