It is believed that many people have had the experience of cooking will know, usually in some cases for the use of some eggs, are directly with the egg white, and for these egg whites, need to be whipped through a certain tool. For the whipping of egg whites, it is usually a tool that is specialized in whipping eggs, because it is quick and easy to whip egg whites. When then when one does not have the tools to beat egg whites, what should be the way to whip egg whites quickly?

1, the eggs must be fresh.

To successfully make a delicious cake you must use fresh eggs, because not fresh eggs even after whipping is easy to collapse, the bubble is not stable, baking will not have expansion.

2, master the whipping temperature of the egg whites.

Mastering the temperature when the egg whites are whipped is also very critical, it has been proven that the best whipping temperature for egg whites is about 23 degrees, so in summer whipping egg whites should be iced and then beaten, in winter you can use warm water to heat up and then beat. If you are using a whisk, you can also place the container of egg whites in hot or cold water. In short you can use all sorts of methods, as long as you keep the temperature of the egg whites at about 23 degrees, at which temperature they are the easiest to whip.

3. The tools used must be very clean.

Whipping egg whites of the entire operation process of the tools used (including your hands) must be very clean, to absolutely ensure that no water, no oil. In addition, the egg whites and yolks must also be separated very cleanly, the final egg whites obtained do not allow a trace of yolk presence. Because even a little bit of water or oil or yolk is enough to make the whipping fail.

Practice has proved that the ice over the egg is easier to separate the egg white and yolk very cleanly, and now most of everyone's eggs are kept in the refrigerator, take out immediately after the separation of the best results.

4, with a copper container whipping egg whites is better.

Put the separated egg whites in a copper container whipping effect is the best, because the whipping process of copper containers can release a trace of acid, it is conducive to maintaining the stability of the bubble. Don't be afraid if you don't have a copper container, you can still use a stainless steel container.