How do you cream the egg whites, do you put anything in them? I've been beating for more than an hour and still no cream

You need to know how you beat it first? It's not just a matter of beating and stirring, it's a matter of beating like an egg.

And there are a lot of prerequisites for success

1. The bowl in which you beat the eggs must be free of water and oil.

2. The yolks must not fall out a little bit.

3. Add a few drops of white vinegar to make it easier to whip

4. Add a little cornstarch to make it less foamy.

5. Sugar should be added in batches, not all at once. First add 1/3, to the egg whites into foam and then add 1/3, began to solidify and then add the extra beat to the end.

6. must be a direction to beat, can not change the direction

Better to have an electric whisk, hand beating is very tired. If you can't, you should buy a manual whisk (that is, the kind with a lot of wire) and use chopsticks to make it difficult for you to beat it. Sugar should not be added too much, too much sweet flavor is good. Sweet eat more tooth decay, easy to get fat!

How to beat egg whites into cream

Do you beat it with electric or manual? If manual it will be a bit more tiring, especially after four egg whites. (Hands will be sore)

First egg whites + one-third of the sugar to beat a rich coarse foam (small soap bubbles look) add one-third of the sugar, continue to beat into a fine foam (egg whites all turned into micro bubbles like pinpoints that can flow) and then add one-third of the sugar to beat to wet foams (turn the basin over and can not flow), pull out of the whisk, it will form a triangle of fine tips, and the tips will be curved.

Be sure to beat successfully at once, can not beat a while to stop for a while. This will be foamy, and then the previous efforts will be wasted.

What are the tips for beating egg whites into cream

Whisk.

In addition to adding a little salt in the egg whites, but also add a little white vinegar, so that the beaten egg whites are not easy to defoam, if you want to do it more often, or buy an electric bar, to save time and effort.

The specific method is as follows:

150 grams of egg whites into the bowl, with an egg pump in one direction to beat bubbles until the egg whites completely into the egg bubble (the bowl will be inverted, the egg bubble is not spilled), sprinkled into the dry starch 20 grams of flour 5 grams, continue to use the palm of the hand in the same direction patting, until the flour and starch and the egg bubble completely fused together into a fine, white paste that is.

Why can the egg white be beaten into cream?

First of all, when separating the yolks and whites, try not to get the yolks into the bowl of egg whites. Remember that the bowl must be dry, not a drop of water. When beating in a circle in one direction, the process of beating, in small increments, constantly adding sugar, until beaten into a creamy. Not then it will be too sweet by then.

Try to beat until it inverted also will not fall when, that is, beaten into a creamy time, it is best to bubble a little bit, rather than really like the cream so firm, bubble a little bit so that 'ding' out will be more like oh! It has nothing to do with what kind of egg you use.

If you do it manually, it will be more tiring, especially after four egg whites. (Hands will be sore) first egg whites + one-third of the sugar beaten rich coarse foam (small soap bubbles look) add one-third of the sugar, continue to beat into fine bubbles (egg whites all turned into micro bubbles like pinpoints that can flow) and then add one-third of the sugar beaten to wet foams (turn the basin can not flow), pull out the whisk, it will form a triangle of fine tips, and the tips will be curved.

Manual is not possible, to super good arm strength and endurance to play an hour, on a more than a hundred dollars on the electric whisk, five minutes to get it done, lemon juice are not used.

No electric whisk when you can first find something to do without whipping the eggs.

Can you whip egg whites to a creamy consistency?

Yes, you can. But it's best to whip them with an electric whisk for about 10 minutes. Note: the container to beat the egg white must be clean and oil-free, the egg white and yolk must be completely separated, if the egg white inside a bit of yolk, it is likely that you can not play

How to beat the egg white into a creamy can be eaten

That is to do with the cake when the whipping of the egg whites, that is, can only be continuous in one direction non-stop whipping, almost five minutes after the end of the can be.

How to make eggs creamy

Eggs whipped cream method

4 eggs According to the amount of choice

Salt (only do ice cream with cream put) 5g (according to the amount of eggs)

White vinegar (can not be put, according to preference) 5g (according to the amount of eggs)

Sugar 40g (divided into three times to put) According to the amount of eggs

Soak the eggs in warm water for 5 to 10 minutes, and then put it into the water to make the eggs. Soak the eggs in warm water for 5 to 10 minutes, dry the eggs and then separate the egg whites from the yolks, making sure that there is no oil or water in the utensils (egg separator, egg whites and yolks, whisk, etc.).

Beat 4 egg whites in one direction like this (a small layer of tiny bubbles on top of the egg whites).

Put 5g of salt, 5g of white vinegar, 15g of sugar (the spoon is ordinary small iron spoon 1 spoon) continue to quickly with the direction of the egg whites, and then 15g of sugar continue to quickly stir with the direction of the same beat until a little thicker, and then add a spoonful of 15g of sugar, continue to beat.

The same direction of whipping, beating about 10 minutes, try to use a whisk to beat the egg whites picked up, if the egg whites can stand up, it means that the egg whites have been beaten into a creamy.

How do you quickly whip egg whites with chopsticks?

First of all, whipping the egg whites needs to be done at a certain speed and for a certain amount of time. Try not to stop during the process, otherwise the whites will be deflated.

It is recommended to change the tool, use a regular whisk or electric whisk. Ordinary whisks are generally effective and take a long time to beat. Electric beaters are fast and effortless and cost about ten dollars.

In addition to whipping egg whites need to pay attention to the degree of playing, according to the needs of wet foam and dry foam. The former well played stand up whisk, egg white foam head slightly bent. In the latter case, the tail end of the egg whites stand up.

How to whisk egg whites into cream

1, soak the eggs in warm water for 5 to 10 minutes, dry the eggs and then separate the egg whites from the yolks, and the utensils (separator, egg whites and yolks of the vessel, whisk, etc.) must not have oil and water.

2, will be 4 egg whites beaten, beaten in one direction so that (is the egg whites above a small layer of small bubbles). Put 5g salt, 5g white vinegar, 15g sugar (spoon is ordinary small iron spoon 1 spoon).

3, continue to quickly with the same direction to beat the egg whites to foam, and then put 15g sugar to continue to stir quickly.

4, with the same direction to beat to a little thick, add a spoonful of 15g sugar, continue to beat.

5, the same direction whipping, beating about 10 minutes, try to use a whisk to pick up the egg whites you hit, if the egg whites can stand up, it means your egg whites have been well beaten.

How to use chopsticks to beat the egg whites into creamy

Essence of the answer sゝ人生若只如5级2009-09-12 First of all, when separating the egg yolks and egg whites, try not to get the yolks into the bowl of the egg whites. Remember the bowl must be dry, not a drop of water. When beating in a circle in one direction, the process of beating, in small increments, keep adding sugar until it is creamy. Of course, do not add too much sugar, little by little. Not then by the time it is too sweet. Look, is not successful! Add: sugar do not have to add many times, estimated that the beginning of a time, the middle of another time on the good. When you beat, raise your hand up and beat up the bubbles, that is, tilt the bowl with egg whites towards the direction of taking chopsticks or whisks, and then take the whisk's hand to turn around with a little more strength and span, but don't get out of the oh. Try to beat it until it will not fall even if you turn it upside down, that is, when it is creamy, it is better to bubble a little bit, not really as firm as cream, bubble a little bit so that the 'ding' will come out more like oh! It has nothing to do with what kind of egg you use.