1, egg whites are viscous, the surface has a strong tension, the essence is actually the process of emulsification, is the process of emulsification of air and liquid, after mixing to form a relatively stable substance. Generally speaking, egg whites do not need additional emulsifiers when whipping, because egg whites themselves contain a lot, is the protein contained in egg whites. When whipping egg whites, adding starch or sugar in moderation can enhance the stability of the whites after whipping. The whipping of egg whites has certain skills, if you ignore these points, it is difficult to do a thorough whipping:

2, egg yolks and egg whites are separated cleanly:

Generally speaking, we are whipping the egg whites, only the yolks and whites separated cleanly in order to completely whipped.

If the egg yolk remains in the egg white, it is difficult to whip thoroughly in this case, because the yolk contains certain ingredients that are difficult to decompose.

3, the use of tools to be free of oil and water:

Normally, a little droplet of water does not matter, but there can not be any grease, because grease has a greater impact on the whipping of egg whites.

It is important to understand that it is easier to whip eggs at room temperature than when they are refrigerated, but refrigerated eggs are whipped and the whites are more stable.