1. Eggs must be fresh.

To successfully make delicious cakes, you must use fresh eggs, because stale eggs will collapse easily even if they are beaten, the bubbles will be unstable, and they will not expand during baking.

2. Master the egg white whipping temperature.

It is also very important to control the temperature when beating egg whites. Practice has proved that the best temperature for beating egg whites is about 23 degrees. Therefore, when beating egg whites in summer, you need to freeze the eggs before beating them. In winter, you can use warm water. Heat it up before beating. If you are using a whisk, you can also put the egg white container in hot or cold water and beat it. In short, you can use various methods, as long as the temperature of the egg whites is controlled at about 23 degrees, at which temperature the egg whites are most easily beaten.

3. The tools used must be very clean.

The tools used in the entire process of beating egg whites (including your hands) must be very clean and absolutely guaranteed to be water-free and oil-free. In addition, the egg white and egg yolk must be separated very cleanly, and no trace of egg yolk is allowed in the final egg white. Because even a little bit of water or oil or egg yolk is enough to make the whipping fail.

Practice has proven that it is easier to separate the egg white and egg yolk cleanly from chilled eggs. Nowadays, most of our eggs are stored in the refrigerator. The separation effect is best immediately after taking them out.

4. It is better to use a copper container to beat egg whites.

Put the separated egg whites in a copper container for the best whipping effect, because the copper container can release trace amounts of acidic substances during the whipping process, which helps maintain the stability of the bubbles. If you don’t have a copper container, don’t worry, you can also choose a stainless steel container.

But please be sure not to use plastic, glass or aluminum containers, because plastic containers are not easy to clean, glass containers are too slippery, and aluminum containers can cause egg whites to turn gray.

5. Adjust the PH value of egg white.

To create high-quality egg whites, you also need to learn to adjust the PH value of egg whites. In the fourth point above, we introduced that trace amounts of acidic substances can make bubbles more stable. Therefore, if there is no copper container, we can add a little extra acid to stabilize the bubbles. Commonly used acidic substances for whipping egg whites include potassium bitartrate, tartar powder, white vinegar, lemon juice, etc., but white vinegar is the simplest and most convenient for home production.

It turns out that egg whites whipped with white vinegar are larger in volume than those without white vinegar, are more stable, and don’t have to worry about the smell of vinegar. But please remember that the dosage of these acidic substances is only a small amount. If you use white vinegar, generally 3 eggs only need 2 to 3 drops of white vinegar. For the dosage of potassium hydrogen tartrate and other powders, you can read the instruction manual.

6. Master the speed of beating egg whites.

Whether you are beating egg whites by hand or with a whisk, you must master the speed at which you beat the egg whites. Slowly increase the speed from low speed to medium speed and high speed. Do not beat it quickly at the beginning. The volume of beaten egg white is relatively small, and the bubbles are large and unstable.

7. The amount and timing of adding sugar are also critical.

When beating egg whites, you usually add some sugar. In addition to providing sweetness, it also has the effect of making the bubbles delicate and long-lasting, but it is also critical to master the amount and timing of adding sugar.

If you want the beaten egg whites to be softer, then just one part each of sugar and egg whites is enough, that is, 2 tablespoons of sugar to beat one egg white. If you want the beaten egg whites to be firmer, then use two parts of granulated sugar to beat one egg white, that is, 4 tablespoons of granulated sugar to beat one egg white.

It is also critical to master the timing of adding sugar. If you add it too early, it will prevent the egg whites from foaming. If you add it too late, it will affect the stability of the bubbles and the sugar will not be easily beaten. If the amount of sugar is relatively small, you can add it all at once when you first start beating, and the impact will not be big. But if the amount of sugar is relatively large, it needs to be added in batches during the whipping process. In addition, when adding sugar, you should not just pour it out casually, but add it slowly along the wall of the container to prevent the bubbles from defoaming.

In fact, the safest way to add sugar is to beat the egg whites until fish-eye-sized dense bubbles appear, no matter how much sugar there is, and then add the sugar in batches. This is the most foolproof way. .

If you can master the above tips, you can definitely whip high-quality egg whites, but you must also remember that the beaten egg whites must be used as soon as possible within 5 to 6 minutes. If you leave them for too long, the bubbles will run away. No, it’s like fighting in vain