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Air is trapped in eggs when they are beaten, so if the eggs in waffle batter are beaten too much, there will be too much air in the batter and it will not rise properly in the waffle iron. Too much beating also forms gluten in the batter, resulting in tough, chewy waffles.
Wiki User
∙ 13y ago
Wiki User
∙ 14y agoThey get dry and become difficult to fold into other foods. Depending how overbeaten they are, the foam might even break down.
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use to beat egg white or whipped cream
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use to beat egg white or whipped cream
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you get a goo of egg and pepper powder.
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When you beat egg white, the kind of colloid is Liquid-Liquid and the dispersed phase and the dispersion medium is the same .. Di naman kasi mahihiwalay yUng egg white sa sarili eh ... tama ba ? tahahahaha .. Marlon Nolram
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