How to Beat Egg with wire mesh whisk
How to Beat Egg with wire mesh whisk
Eggs are a kitchen staple, and egg whites are often used for lighter dishes or low-fat recipes because they contain fewer calories and fat than whole eggs. When preparing a recipe that calls for foamy egg whites, follow a few instructions to achieve the ideal state.
Instructions
1
Remove eggs from the refrigerator and place them somewhere, such as the kitchen counter, at room temperature about 30 minutes before you plan to get started beating them. Egg whites beat to a greater volume if they are somewhat warm.
2
Crack the egg on the side of a bowl or sink and then carefully separate the eggs by keeping the yolk in one half of the egg shell and emptying the egg white from the other shell into the copper bowl. Over the bowl, gently transfer the yolk to the empty eggshell, allowing more egg white to fall into the medium-sized bowl. Repeat this process until you have only yolk left in the shell. Gently empty the yolk into a small bowl and save it for another use. Continue the process until you have separated the required number of eggs.
3
Beat the egg whites in a vigorous circular motion with a wire whisk. Hold the bowl against your stomach at a slight angle and whisk for at least one to two minutes until a mass of tiny air bubbles remain when you stop beating. When you whip your egg whites, you are actually stretching the protein and creating an elastic film that holds the shape of the trapped air bubbles. When the frothy bubbles are heated in an oven, the bubbles expand, which allows the batter or recipe to increase its volume and rise.
