Another useful cooking tutorial by YellowSaffron: Sonia gives us a few tips on how to beat egg whites until stiff, a basic step for many sweet or savoury recipes.
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Beating egg whites until stiff is necessary to make many sweet or savoury recipes, such as a soft sponge cake or a cheese soufflé.
You’ll see, it’s not difficult: you just need to follow few simple tips.
Let’s see which ones.
Before beating, leave the eggs out of the fridge for at least an hour.
First of all, separate the egg whites from the yolks, taking care that no yolk remains in the whites.
Take a bowl and an electric beater, perfectly clean, pour the egg whites into the bowl and start beating.
If you want, add a pinch of salt.
In the first stage, the mixture will be very foamy
When it’s white and soft, you’ll have semi-whipped egg whites.
Continue beating until the mixture is firm: if you turn the bowl upside down, the egg whites won’t fall out.
Don’t wait for too long before using the eggs, since the mixture will reduce in volume
The eggs can’t be used anymore.
If you want to beat the egg whites with the sugar, add 1/3 at the beginning, 1/3 at half time and 1/3 at the end.