2. Pour the egg white into the container. The temperature of the egg white is about 2℃, which makes it easier to send it away. Eggs taken out of the refrigerator should be left at room temperature for a while before taking the egg white. If the temperature is too low in winter, warm water of about 4℃ should be placed under the egg white container for heating.
3. Add white sugar to the egg white and beat it in one direction. This process takes a little time until the egg white swells twice as much as before and becomes creamy. It is more convenient if there is electric egg beater.
4. Add lemon juice or white vinegar, and beat it evenly again, then it can be used for baking. Pay attention that the egg white should not be left for too long (preferably not more than 15 minutes), otherwise the sent egg white will defoam.
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