1, eggs must be fresh. Eggs are not fresh, even with an egg separator, it is easy to mix some egg yolks when separating them.

2. Be sure to pay attention to all containers that come into contact with egg white from egg separation: oil-free, waterless and clean! As long as you get a little oil or water or other impurities, you won't fight.

3, the protein room temperature should not be too high, and the eggs should be sent immediately after they are taken out of the refrigerator. In addition, as we all know, sugar is usually added in three times, first a little, then to bubbling, and finally to thickening.

Extended data:

Influencing factors of egg white delivery:

1, when the temperature protein is between 170C and 220C, it is easy to send, so the frozen eggs should be heated before use.

2, pH protein is more prone to hair in acidic environment, it is alkaline, the longer the storage time, the stronger the alkalinity, so the fresher the egg, the easier it is to hair. You can also add an appropriate amount of acidic substances (tower powder, white vinegar, lemon juice, etc. ) to adjust its pH value. The longer the eggs are left after being broken, the stronger the acidity of protein, and the easier it is to send them away.

Water and oil, oil and water will destroy the formed bubbles, so be sure to ensure that the containers and tools for beating protein are oil-free and water-free. Egg yolk also contains oil, so be careful not to mix the egg yolks when dividing eggs. Sugar will increase the 16 property of protein, weaken its foaming property and enhance its stability. Appropriate amount of sugar is beneficial to protect bubbles during later stirring, and can be added according to the ratio of 1 protein 20 g sugar.

Phoenix net-the method of beating cream with egg white