In the absence of spoilage, it is generally possible to continue to use it.
The whipped egg whites can be used directly to make egg white masks, or as an ingredient in sponge cakes, double cream, cookies, etc., or mixed into other ingredients for stir-frying, quiches, fillings, etc. The whipped egg whites can also be used as an ingredient in sponge cakes, double cream, and cookies.
Egg whites are less easy to whip than egg yolks, so you can add some vinegar, lemon juice, or cream of tartar to help whip them up.
Egg whites are rich in essential amino acids, a complete protein, and an important component of human skin, hair, plasma and other tissues.
Egg white has a delicate texture and is rich in nutrients, which can be used to moisturize the skin stratum corneum, expand pores, and enhance the absorption of nutrients by the skin, either externally or internally, which is beneficial to the human body.
Beating eggs is also a technology, if you mastered, it is very easy to succeed, on the contrary, it is the case that will encounter the egg white do not play. So, what skills do you need to know to beat eggs?
1. First of all, the egg white should be placed in a clean, oil-free, water-free round-bottomed container, the whisk can not have water and oil, the use of whisks in the same direction beating until the emergence of large bubbles, it can be added to the egg white in the sugar in small batches, this time to add granulated sugar to help the protein froth to join the air to increase the volume of egg white froth.
2. Just out of the refrigerator eggs are not easy to whip, you need to let it cool, to normal temperature and then beat, or even in the beating of the eggs of the basin under the set of a 50 to 60 degrees of warm water in the basin is better.
3. After beating the eggs, you can do the cake, the whipped egg white in two add to the yolk paste just now, up and down, do not circle, mix and then add a second time, until all mixed until; after using a spoon in the mix of the cake paste on the cross, the other hand at the same time, turn the bowl, so that you can defoam the cake liquid, but also with a toothpick one by one, to puncture the bubbles.
4. Grease the inside of a rice cooker with a thin layer of peanut oil, cover the cooker and press the cooker switch. When the switch trips, slowly pour the cake batter into the cooker, smooth it out with a spoon, or pinch the pan guts and shake it a few times to make it level; then cover the cooker again and press the cooker switch again.
5. When the cooker switch jumps again, ignore it and wait for about 15-20 minutes, then press it again; after the third trip, still ignore it; after about 20 minutes, open the lid of the pot and insert a toothpick into the cake to test it; if the toothpick can be pulled out dryly, the cake is OK and you can serve it.
(If the toothpick is wet and brings out a bit of cake foam, or if you feel that the cake crust is not dry enough, then press the cook switch again and take it out of the pan after ten minutes).
6. Let it cool a little and then invert the cake, the side facing up in the pan is the bottom, there will be color will be particularly nice, and then let it cool and cut into pieces.
By the above can be learned, egg whites do not beat how to remedy, if you really encounter the case of egg whites do not beat, must not throw it away, this is a very wasteful, as long as the addition of a little baking powder or vinegar, barely can do cake.