How to choose the best egg whisk
How to choose the best egg whisk
I can't stand it when I reach for a nice big balloon egg whisk and start beating away only to find out that the wires are too stiff to get decent whipping action and that I might as well be trying to make my meringue with a fork. For me, the ideal egg whisk needs to combine a few features. There are many types of egg whisk in WUZHOUKINGDA, welcome here.
For the most common tasks—making a meringue, whipping cream, emulsifying a vinaigrette—the goal is to take the simple motion of your arm and amplify it to create as much movement as possible inside the whisking bowl. This is accomplished first by having many wire loops. A egg whisk with a dozen wires is twice as efficient at breaking up liquids, dispersing solids, and incorporating air as a whisk with only six wires.
Similarly, maximizing the movement of each individual wire is a goal. A egg whisk that's too stiff won't have much more movement in the wire beyond what you give it yourself. Flexible wires, on the other hand, build up potential like a spring when pressed against the side of the bowl while whisking. That potential gets released and the wires flip out, going many times faster than your hand could get them to move on their own.
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