The Way to Beat Egg Whites

Beaten or whipped egg whites provide a unique lightness to many desserts and other recipes. You have to carefully separate the egg whites from the eggs, making sure the yolks do not break. Then, beat the whites until they foam or form peaks. While getting the egg whites to the right consistency can seem like a challenge, it gets easier once you learn a few simple techniques.

1. Separating the Egg Whites

①Set out 3 different bowls to hold the eggs. 

②Crack the first egg against a countertop.

③Pass the yolk between the shell halves. 

④Pour the yolk into your third bowl.

⑤Transfer the egg white to your mixing bowl.

2. Beating Foamy Egg Whites

①Warm the eggs to room temperature for 30 minutes.

②Hold a metal whisk in your dominant hand.

③Whisk the eggs at a slow pace. 

④Whisk for 30 seconds until the egg whites show foamy bubbles.

3. Whipping Soft and Hard Peaks

①Beat the egg whites until they are foamy.

②Add cream of tartar to stabilize the egg whites.

③Beat the eggs at a medium pace for about 5 minutes. 

④Check the egg whites for soft peaks forming on the whisk.

⑤Add sugar gradually if your recipe calls for it.

⑥Beat the eggs whites into stiff peaks for 5 minutes.

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