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Firstly, you crack the egg, then you separate the white from the yolk, then you put it in the bowl, then you go to your drawer and grab a hand beater, then you place the beater in the bowl, then you start winding the handle looking thing on the hand beater, and you keep doing this until the egg white is throthy.
BUM
Firstly, you crack the egg, then you separate the white from the yolk, then you put it in the bowl, then you go to your drawer and grab a hand beater, then you place the beater in the bowl, then you start winding the handle looking thing on the hand beater, and you keep doing this until the egg white is throthy.
BUM
The first stage of beaten egg whites is the foamy stage. In this stage, the bubbles form on the surface, but not all the white is broken up. The foam is unstable, still fluid, and it starts to become opalescent. The air cells are variable in size but are generally quite large. At this stage, acid salt and vanilla are added. The second stage is soft peaks. The air cells are medium fine and all the white exists as foams. The foam is fairly stable although slight drainage is possible. The mixture is shiny and flows readily in the bowl. The mass is elastic and soft peaks fall over to near the base of the foam as beater is lifted from the foam. More sugar is added during after this stage. The third stage is the stiff peaks. The air cells are fine and the mixture is very white and opaque. The foam is quite stable although some drainage will occur with prolonged standing. The mixture is shiny, elastic, flows slowly in the bowl. Egg whites for soufflés and omelets are beaten to this stage. Egg whites and sugar are beaten to this stage for angel cakes and pie meringues in order to retain elasticity. Finally, dry is the last stage. The air cells are very fine. The mixture is extremely white but dull. It is not stable and will not flow in the bowl. The mass is brittle and inelastic; peaks remain at rigid points. This stage is usually avoided. Reconstituted, dehydrated egg whites must be beaten to this stage for all products including commercial angel cake mixes.
Wiki User
∙ 12y ago
Wiki User
∙ 12y agoYou start slowly just until the whites are frothy. Then you increase the speed until they reach soft peak stage. That's when you lift the beater and the peak of whites falls to the side. Then you can continue to the stiff peak stage when the beater is lifted and the peak stands up straight. Your recipe will usually tell you if you need soft or stiff peak whites.
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In baking dry stage in beating egg whites what do you mean by dull?
Dull means the appearance of the egg whites. Some stages of beating egg whites make them look shiny like patent leather. When it says dull it means like unpolished leather.
What is it in egg yolks that keeps egg whites from beating?
It is the fat present in the yolk. If the two gets mixed, the whites will not beat up, or if your bowl is greasy, your whites will not beat iether
What tool is for beating air into egg whites?
A good old fashioned whisk! :)
How will grease affect the aeration ability of egg whites?
Grease (or the yolk) in egg white will prevent the whites from beating up into the preferred stiffness for meringues, etc.
How do you know that you have beaten the the egg whites to thick peaks?
The egg whites don't move and you can make them into peaks. They are very stiff. Make sure you use a metal or glass bowl when beating egg whites they will beat better rather than in plastic.
How do you know that you have beaten the egg whites thick peaks?
The egg whites don't move and you can make them into peaks. They are very stiff. Make sure you use a metal or glass bowl when beating egg whites they will beat better rather than in plastic.
How do you know that you have Beaten the egg whites to thick peak?
The egg whites don't move and you can make them into peaks. They are very stiff. Make sure you use a metal or glass bowl when beating egg whites they will beat better rather than in plastic.
How do you know that you have beaten the egg whites to thick peaks?
The egg whites don't move and you can make them into peaks. They are very stiff. Make sure you use a metal or glass bowl when beating egg whites they will beat better rather than in plastic.
How do you know that you have beaten the egg whites to the thick peaks?
The egg whites don't move and you can make them into peaks. They are very stiff. Make sure you use a metal or glass bowl when beating egg whites they will beat better rather than in plastic.
Why it is important to use a particularly clean bowl when whisking egg whites to make a meringue?
Any bowl or utensil that is used when beating egg whites has to be perfectly clean and grease-free. When air is beaten into egg whites, the proteins of the egg white open up, which makes the whites form a semi-solid. If there are any lipids introduced into the egg whites they prevent the whites from forming a semi-solid state by surrounding the proteins of the egg whites and preventing the proteins from opening.
How many ounces does 3 egg whites equal?
You would need three eggs for three egg whites. The whites of the eggs must be separated from the yolks.
How do you know that you have beaten the egg white to peaks?
The egg whites don't move and you can make them into peaks. They are very stiff. Make sure you use a metal or glass bowl when beating egg whites they will beat better rather than in plastic.
