The advantage of a good egg whisk
The advantage of a good egg whisk
With a good egg whisk, each of the wires should be a different size (so rather than meeting in a point at the end of the balloon, the wires should remain separate). Their size needs to be different enough that their movement is not constricted by running into each other. Enough criteria yet? Well when it comes to whisks, I take no risks. Welcome WUZHOUKINGDA, we can meet your different needs.
Then again, the wires need to be closely spaced and at least stiff enough that you can use your egg whisk to double as a masher. I use mine to make guacamole in the bowl, or to break up cooked potatoes in my soup to thicken the broth when I want a more rustic texture than a blender will give me. When baking, there's nothing better than the end of the egg whisk to break up clumps of brown sugar as you try to incorporate it with your other dry ingredients.
Is it a lot to ask for in a whisk? How about I add that it must be light enough that I can whip my egg whites for five minutes without my arm tiring out? And on top of that, I'd also like a comfortable handle that is grippy enough that I don't drop the egg whisk when my hand is a little wet or slick with olive oil when making large batches of vinaigrette.
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