Eggs are not only a delicious product, the preparation of which does not require much time and effort. In addition, they are components of many culinary masterpieces. The main condition for the proper preparation of some of these dishes are egg whites, beaten until stiff. This is not as easy to do as it might seem. Where to start and what are the culinary tricks that help housewives achieve the desired result?
Beat egg whites with a blender for one-two-three!
There are several ways to whip proteins, but we will dwell on how to beat whites in a thick foam with a blender. Why a blender? He is a great helper and true friend for almost every hostess.
1. The first thing to do is prepare everything you need, namely: eggs, a bowl for whisking, a blender and some salt. Vinegar or lemon juice will also come in handy.
2. Eggs should be thoroughly washed and cooled. Chilled proteins are more pleasant to work with - they whip up easier and faster. If you forgot to refrigerate them, then put the eggs in the freezer for a while to cool them down. The main thing is not to overdo it and not to overdo it.
3. Prepare a container for whipping. It must be dry and clean, which is very important - grease and water can ruin everything. The bowl should not only be degreased with detergent, but also wiped dry. The use of aluminum containers is strictly prohibited.
4. Use the blender whisk attachment. Do not forget to degrease it and wipe it dry.
5. Separate the whites from the yolks and place them in a bowl for whipping.
6. Before whipping the egg whites with a blender, add a pinch of salt or a few drops of lemon juice to them. Salt will make the foam more fluffy. Vinegar or lemon juice will give the mass stability.
7. The whipping process begins with a minimum speed, which gradually increases to the maximum possible. Proteins take the form of a lush and thick white foam.
8. If according to the recipe it is necessary to whip proteins with sugar, then you need to know that fine sugar or powdered sugar is more suitable for this (depending on the recipe). Pour sugar into a container with proteins slowly, the stream should be thin. Whipping itself does not stop, and the speed should not be high. When the volume of proteins has increased several times, we can assume that the process is completed.
Whipping a protein into a steep foam is required in many culinary recipes, but the process itself is described extremely rarely. But sometimes it’s not so easy to make a really good meringue. The first thing you need to pay attention to initially is the freshness of the eggs and their temperature. Oddly enough, it can be very difficult to beat the white of a fresh egg, because it has a denser structure. If it stays for a few days, then it will be much easier to do. In addition, the temperature of both food and dishes should be sufficiently low. The bowl in which the process will take place, and the eggs themselves, are recommended to be cooled before whipping the whites.
Experienced chefs also strongly advise using perfectly clean and dry utensils, since the slightest drop of water or fat can ruin everything. A glass bowl should be used, and the mixer should have 2 nozzles (it will be difficult to beat the protein with one). When separating the yolks, you should act very carefully, since hitting the yolk is equivalent to a drop of fat (the mass will not foam). It is better to sacrifice some of the protein by adding it to the yolk than vice versa.
Do not immediately turn on the mixer at maximum speed. You should start with the minimum, and then gradually increase it to the maximum. Sweeteners (sugar or powder) should be poured into an already slightly whipped mass, because if the protein is initially sweet, it will not whip. Quite often, preservatives are used to speed up the process and obtain a more stable foam. On an industrial scale, this is usually citric acid or vinegar, and at home, lemon juice. However, it is important not to overdo it with it so that the cream is not sour.
Knowing correctly, you can cook a cake with or just do it for tubules, for example. Usually, 2 tablespoons of sugar (or powder) and a few drops of lemon juice are taken for 1 protein.
To prepare meringues or meringue cake, you need to beat the protein until the mass stops falling out of the container when turned over (that is, into a very strong foam). Then it is carefully (using a spoon or a confectionery bag with a special nozzle) laid out on parchment and baked in a not very hot oven for about 20 minutes. Under no circumstances should the door be opened. For the cake, the mass is laid out in a mold and baked a little longer.
Ready-made meringues can be combined in pairs with butter cream, they are also decorated with or another dessert. If the meringue is used as a decoration, it is often made multi-colored by adding dyes at the stage when the foam is already obtained (after the powdered sugar).
Beating an egg white for a biscuit or other dough is a little easier, since such a stable foam is not required. But still, it is advisable not to ignore the above recommendations. It is also worth remembering that whipped proteins can settle quite easily, so you need to combine them with other ingredients (yolk, butter, flour, etc.) very carefully, without using a mixer, but gently mixing the mass with a spoon from the bottom up.
Unfortunately, not all housewives know how to make protein cream. But it is he who contains a minimum of calories, so with its use you can cook
Beating with sugar is required in many recipes, but the technology itself is usually not described in them. Meanwhile, making a really good meringue, or even an ordinary biscuit without knowing certain subtleties of this process, is not so simple. So, how is it right with sugar, what do you need to know for this? Let's consider the main points.
Choice and preparation of dishes
The most magnificent, and most importantly, stable foam can be obtained by whipping egg whites with sugar in a copper bowl. But, unfortunately, in modern times, such dishes can rarely be found in the kitchen, and therefore it can be replaced with glass or, in extreme cases, metal.
For this purpose, it is highly recommended not to use utensils made of aluminum. This is explained by the fact that this metal, reacting with the acid added to the protein-sugar mass, gives the mass a grayish tint. It is also worth abandoning plastic containers, since the fatty films formed on the porous surface of the plastic prevent the proteins from reaching their maximum volume.
It is very important that the dishes are perfectly clean and dry. Even the smallest amount of fat can make proteins whip up not completely, but only by a third of their potential volume. This is due to the fact that fat impedes the formation of protein bonds in the protein mass. It is recommended to wipe the whisk and the container for whipping with a slice of lemon, then dry thoroughly.
Selecting eggs and separating proteins
With sugar, which eggs are best for this? Any egg can be beaten well, but it should be borne in mind that fresh eggs, due to the fact that they have a thick protein, will be beaten a little longer, but at the same time they will keep in a whipped state for a longer time. Eggs that have been stored for a long time become watery, and therefore beat poorly. Eggs at room temperature are easiest to beat, as warm egg whites form bubbles more easily.
It is necessary to put two dry and clean bowls in front of you. Holding your hands over the bowl, gently beat the egg with a knife and cut it in half. Pour the yolk from one part of the shell to another until all the protein is in the bowl. It is important to carefully monitor that even the smallest amount of yolk does not get into the proteins, otherwise it will not be possible to obtain the maximum amount of protein mass.
Tools
Since whipping whites with sugar is not a quick matter, it is best to arm yourself with a mixer for this purpose, which has two rotating nozzles. In the absence of this kitchen appliance, you can use a whisk or a manual cream beater, but in this case the process will be significantly delayed.
Beat first should be at the lowest speed, gradually, slowly, increasing it. Soon a foam will form, which will become denser and whiter as it is whipped.
Stability of whipped egg whites
It is not enough just to know how to beat proteins with sugar, it is also important to be able to fix the stability of the resulting fluffy mass. So, for this purpose, it is recommended to add acid to proteins at the foam stage - cream of tartar, lime or lemon juice, vinegar or citric acid. This causes the protein cells to become more tightly knit together, so that the proteins not only fluff up faster, but also retain their shape longer.
Adding sugar
The moment of addition is very important, by this time the proteins should already be well whipped. If the protein is not beaten enough, then large air bubbles are clearly visible in it, bursting when the protein mass is added to the dough, as a result of which the finished products lose their airiness and splendor.
If the protein, on the contrary, is whipped too much, then small air bubbles can be seen in it, breaking during the baking process and leading to the baking falling off. An indicator of a well-beaten protein is its increase in 5 times compared to the original volume, as well as strong and fluffy and foam that holds its shape.
In no case should you pour out all the sugar at once, since in this case it will immediately begin to spread and it will no longer be possible to achieve the desired shape and taste.
Sugar should be added slowly and very gradually, while continuing to beat the whites. The optimal single dose of sugar to be mixed with a protein mixture is ½ tsp. Sugar can be replaced with powdered sugar, which, as it is believed, dissolves more easily, as a result of which it is possible to obtain the desired consistency for whipping several times faster. When sugar is added to proteins, the mass becomes very stable, smooth and very dense. This can be achieved in just a few minutes. However, you should not rush, because it is important that all sugar crystals are completely dissolved in the resulting foam.
Many novice housewives are faced with a situation where proteins with sugar are not whipped. If you follow the above recommendations, then such a problem can certainly be avoided.
Are you having difficulty whipping egg whites? Yes, there is nothing easier!
At first glance, there is nothing easier than whipping a protein. For many, this seemingly simple process has caused a lot of trouble. The very first time, until I understood the main secrets, I was nervous until the protein became like a real whipped one. There are not so many secrets here. The main thing is attention, as in any business. Next, I will talk about the main intricacies of this procedure.
In each seemingly complex case, if you consider all the stages carefully and delve into the very essence, everything will turn out to be simple and easy. When whipping proteins, the main thing is to pay attention to the dishes, which eggs are best suited, which whisk to beat and when to pour sugar or powdered sugar.
Choice of dishes
Let's consider everything in order. Let's start with the choice of dishes. The most suitable utensils are copper, but these are now difficult to find, so you can use metal (enamelled) or glass. Never use aluminum or plastic utensils.
Thoroughly wash the bowl for whipping proteins with detergent, rinse with hot water. There should be no fat on the walls! Dry or dry thoroughly with a dry towel. Water, if even a drop remains, will not only interfere with proper whipping, but will also spoil your nerves. It is advisable to wipe the walls with a slice of lemon and dry. If everyone did this: they washed it, dried it, and even rubbed it with a lemon, and then dried it - the bowl is the best suited for whipping egg whites.
Now about the main thing - eggs. Which is better to choose?
Not quite fresh ones are best, and those that have lain in the refrigerator for several days are better than a week. Many people know that stale eggs are easier to peel after boiling. In such eggs, the protein will undergo changes during the maturation and become the most ideal for beating. But, before whipping the protein, carefully separate it from the yolk, and warm it to room temperature.
Yes, the origin of the eggs will also be an important factor. Paradoxically, store-bought ones are better suited. factory eggs. The protein of such eggs is less dense in consistency and therefore easier to beat.
Protein at low temperature, poorly whipped. Indeed, in principle, whipping a protein is nothing more than the formation of foam. That's when you wash, when the foam forms faster? In cold or hot water? That's it. Protein should also be warm.
As a rule, room temperature protein is suitable for the best result. It is soft, foams quickly, whipped foam does not settle for a long time. Especially such a whipped protein is suitable for various pastries.
Eggs, before separating the protein from the yolk, rinse well and wipe dry with a towel. As mentioned earlier, there should be no water on the walls of the dishes, and not a drop should get into the separated protein, otherwise it will be tight when whipping the protein. Also, make sure that the yolk does not get into the proteins, even a small admixture of yolk will interfere with the whole process.
Now about the choice of instrument.
Today, almost everyone has a mixer. It is advisable to use a frame nozzle made of thin wire. If there is no mixer, then you need a whisk, the twigs should be thin.
In the beginning, don't start with heavy whipping if you're beating by hand or high speed if you're using a mixer. Increase the speed or intensity gradually as foam develops. If you start with high speeds, then the result can be disastrous, to the point that your protein will remain liquid.
While whisking, make circular motions, sinking to the very bottom, where sugar can settle.
Here we come to sugar, it is one of the main components of whipped proteins. Of course, powdered sugar is best for whipping. Unlike sugar, even finely crystalline, powder dissolves more easily and does not settle to the bottom like that. And if you beat the protein on the “meringue”, then you only need powdered sugar.
When whipping, sugar or powdered sugar should not be added immediately, but after some time of whipping pure protein. As soon as the protein began to foam, the moment arrived to add sugar or powdered sugar.
But you need to pour not the whole portion, but little by little. Each time add as the previous part dissolves. If you do not have a large bowl and beat the protein from 2-4 eggs, then it is better to pour in a teaspoon. Pour in, beat until dissolved - a new spoon and so on until the entire process is completed.
Here I will reveal a little secret. In order for the proteins to whip faster and better, at the very beginning, add a pinch of table salt to the pure protein.
When will the end of the whipping process come? What form will they take if everything is done correctly.
Conditionally whipping protein can be divided into three stages:
1. Beat pure protein until light foaming.
2. Beat with sugar. The protein does not foam at first, and sugar or powdered sugar dissolves easily. Here's another reason why you need to take non-cold eggs or warm up the protein, because sugar dissolves better in warm protein.
As sugar is added, the proteins become thicker, a stable foam is formed. But again, let me remind you, add sugar or powdered sugar each time as the previous portion dissolves.
3. The final part of your “Marleson ballet”, the proteins completely turn into a thick foam, are retained (do not float off the whisk), do not settle. The foam keeps its shape for a long time.
With the right technology and high-quality whipping, the foam of whipped proteins has the peculiarity not to settle and even dry out in this form during prolonged standing.
If you have achieved the main result - a dense, stable foam that sparkles in the rays of the sun or a bright lamp. So, everything was done correctly and you got high-quality whipped proteins.
Would you like to cook something original, pastries with an admixture of whipped proteins? Add to the dough in small portions, well-whipped egg white gradually mixing. Approximately the same as adding sugar when whipping. Added - stirred - added again.
If you remember well what was described earlier, you can proceed. You will definitely get excellent results easily and simply. And then you can safely brag about your art in front of your friends who complain about the difficulties in preparing products with whipped protein. They didn't read this article!
Hello cooks! I often hear this question: “Why don’t proteins with sugar whip?” Today I will analyze the possible reasons for such an incident and give advice on how to properly beat whites with sugar and achieve a thick and dense consistency.
When whipped, the sugar interacts with the protein to help stabilize the egg foam. It draws water from proteins, which are mostly water. Thus, the foam holds its forum better and does not fall off. Without sugar, such a peak of consistency will not work.
The composition of chicken egg white includes: 85% water; 12.7% proteins; 0.3% fat, 0.7% carbs
Whites do not whip, what should I do? Let's first analyze the reasons why it is not possible to achieve the desired result.
- Too fresh or very stale egg. It is better not to use the freshest or two-week-old product. In such eggs, the part we need is very thick and it is difficult to beat it.
- When separating, the yolks got into the proteins. Even the smallest drop of yolk will not allow you to beat the mass to the desired consistency.
- Temperature. I heard that it is better to beat a well-chilled product. Some even advise putting them in the freezer for 5-10 minutes. This is wrong, because the chilled product becomes dense and less saturated with air. Therefore, the whipped mass will not be lush. This part of the egg beats well if it is at room temperature.
- Damp or greasy dishes.
- Ingress of liquid into the product during whipping.
- You introduced salt, sugar and other additives too early.
- Too much/not enough sugar.
What utensils are best for whipping foam
Choose the right utensils. She must be high. After all, whipped foam increases significantly from the initial volume of proteins and sugar. It is best to use glassware, copper or stainless steel. An aluminum bowl will turn the product grey. Also, do not use plastic bowls.
Make sure all your utensils are spotlessly clean, completely free of grease and completely dry. Meringues are very sensitive and they don't like moisture and grease. Wash the bowl thoroughly. If you are not sure that there are no greasy marks left, wipe the dishes with a slice of lemon. Then dry the bowl well or wipe it with a paper towel.
Selecting the eggs and separating the whites
Buy quality eggs. They must be clean (without traces of droppings and feathers), without damage. If they are dirty, then wash them with soap and dry with a paper towel. There should be no broken eggs in the package and each should have a grade number. Put the product to your ear and shake it: if you hear a gurgling, then it is not fresh. If the egg is too light, then it lies on the counter for a long time.
For whipping, it is better to take an egg of medium freshness - two to three days old. Then the mass will be of a suitable consistency.
We begin to separate the yolk. Take two clean and dry glasses. Remember - that part of the egg that we need should not fall into wet and greasy dishes. In one glass you will put the yolks, in the other - proteins.
While the egg is chilled, it is easier to separate the white from the yolk. So don't wait for the egg to warm up to room temperature.
Break the shell carefully. This must be done very carefully so that it does not damage the yolk. Now carefully pour the contents into a bowl. If you find a shell hit, do not get it with your hands. Fat from the surface of the fingers will prevent foaming.
Warm egg whites whip better than cold ones.
It's best to wait 30 minutes for the egg whites to come to room temperature to provide volume when whipping. So beat them faster than cold ones. Egg whites don't foam well straight out of the fridge.
Easier and faster to beat into a thick foam with a mixer. The tool with which you will whip also needs to be degreased. Wash everything well, if necessary, wipe with lemon juice and dry.
How to beat egg whites with sugar
The whole process is divided into several stages, the first of which is the most important. If you observe the structure changes listed below, then you are on the right track.
- Start on low to medium speed until frothy, about 1 minute. For now, nothing needs to be added. As you beat, you will notice that air bubbles will penetrate the egg whites and they will begin to lighten. This important step is one of the most underestimated. If the egg whites are beaten too quickly at the beginning, the foam structure will not be as strong as necessary. And later the proteins will not peak as high as they should. With this approach, they will be about 10% smaller in volume than necessary. As a result, the meringue will turn out less lush.
- When the protein mass begins to increase in volume and turns white, increase the pace to medium. Keep whisking. If the recipe says to add lemon juice, add at this stage. Pour along the edge of the bowl, not in the center.
- When the egg whites have increased to about 4 times their volume, start slowly adding the sugar while beating. The speed can be reduced, but not stopped. Sprinkle sugar around the edge of the bowl. Do it gradually, not all at once. Fall asleep in portions, in 3-4 doses, in a thin stream. After the sugar has been added, increase the mixer speed to high.
- When you notice that the mass has become dense and easily holds its shape - Hooray! Process completed. The mass may turn out to be too whipped. This is not good either. It will turn out uneven, dry and grainy. In this case, add another portion of the protein and beat again.
Beaten egg white can increase 6-8 times its original volume
For meringue, use the whipped mass immediately after preparation. If the foam has stood for more than 10 minutes, then it will begin to lose stability and be blown away. Feel free to beat again by hand with a whisk.
- If the eggs are not the first freshness - a week ago. It is better to add a quarter teaspoon of lemon juice (a couple of citric acid granules) or salt on the tip of a knife when whipping.
- Sugar is better to use small. Better yet, replace it with powder. By the way, powdered sugar is easy to make at home with a blender.
- Always add sugar while beating, slowly along the edge of the bowl, and do not drop it into the center.
- You can whip a product of any freshness (except spoiled ones, of course 🙂). Very fresh will simply take longer (7-10 minutes) to turn into a strong foam.
How to beat
What to do if there is no technology? You can use hand tools.
Whipping with a fork. This will be a longer process, but no less effective. Start beating slowly, clockwise. Gradually increase the pace. This will take about 15 minutes. The main thing is not to pause. Advice: take two forks. It's easier to understand the technique from this video.
Beating with a whisk . Start beating slowly. After 5 minutes you will see the formation of foam, then increase the speed. Work in one direction, clockwise. Also, don't take long breaks. This video explains everything in detail.
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