Loading
Whip Egg Whites More Quickly
To get your egg whites to whip up more quickly add a pinch of salt before you begin beating. Also, be sure there is not any yolk in your whites before you begin.
Whip Egg Whites More Quickly
There are more tips shown below to help you achieve full volume whipped egg whites that will hold up once they have been beaten.
- The whites should be at room temperature before beating.
- The bowl and beaters must be dry and very clean with no trace of oil present.
- It is best to use a stainless steel bowl rather than plastic because plastic tends to hold some oil even after thorough cleaning. Any trace of oil will prevent egg whites from reach their full volume.
- Add a pinch of cream of tartar per egg white or about 1/4 teaspoon for every four egg whites. This helps stabilize the egg whites and prevents them from losing volume after the beating has stopped.
- Once the proper stiffness is achieved, stop beating the whites. Over beating will cause the whites to break down and become watery.
Loading
Advertisement
Advertisement