How to use the egg whisk
How to use the egg whisk
Whisking eggs can be done by hand or by using an electric mixer. In either case, a balloon whip is typically used to whisk the egg or egg white. A mixer with a egg whisk is recommended if you are whisking egg whites used in cakes. If you are interested in those egg whisk, welcome consult WUZHOUKINGDA.
Use a fairly deep bowl made of ceramic or glass to beat the egg(s). Make sure that the bowl and whisk are completely clean, if there is any residue of grease your egg whites will not beat up to the right consistency.
Crack the egg(s) firmly against the side of a bowl. Using your thumbs, carefully break the egg in half being careful to keep the yolk of the egg in one of the eggshell halves. Make sure that the egg yolk does not break and drip into the bowl with the egg whites - the fat in the egg yolk will cause your whites not to beat up right.
Use a egg whisk, mechanical eggbeater, or power mixer to beat the egg whites until they are stiff, but not dry-looking. The best kind of egg whisk is one with a narrow wire-wrap handle - the cheap kind! Tilt the bowl if practical, tilt the egg whisk wires to lay into the pool of egg white, and spin the little egg whisk handle between your palms to rapidly drive air into this light liquid without exhaustively flapping your arm.
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