How To Make Perfectly Whisked Egg Whites

Lots of recipes asks for whisked eggs whites and you won’t be the first one to inwardly groan! Whisking can take its toll on wrists, finger and arms.

Not only that, you can end up beating your eggs too much and they become dry and grainy (ugh!).

Today we’ll show you how to whisk eggs correctly so they are done as fast as possible (your arms will thank you) and are the perfect consistency for all your recipes.

Preparation time:  2 mins

Whisking time 5 mins

Total time: 7 mins

Your ingredients:

Eggs (as many as needed for a recipe)

How To Make A Perfectly Whisked Egg Whites:

• Pick a large bowl (larger than you think you need)! Whisked egg whites become solid and opaque because whisking incorporates air into the whites. The bigger your bowl, the more air you can incorporate. This one tip can literally halve the amount of time it takes to beats egg whites until they are solid.

• Make sure your bowl is completely clean and free of any. Oil can interfere with the air you want to infuse your eggs whites with. To be on the safe side, give your bowl a quick rinse and dry thoroughly.

• Whisk with a balloon whisk as they are designed to incorporate lots of air when whisking. Before you start, as with the bowl, make sure your whisk is clean and free from any grease.

We recommend you use a balloon whisk with flexible, food-grade silicone as the flex within the silicone wires act like a spring when pressed into the side of bowl, flipping out and incorporating more air faster than your hand needs to move, reducing the ache on wrists, arms and shoulders.

• Whisk your eggs using the beating motion. There is a definite way to whisk eggs that is different to when you whisk mixtures (such as vinaigrette) that whisks up eggs to solid state much faster.

• Keep whisking and you will see little air bubbles forming, which shows you are incorporating air and, as you carry on beating, the bubbles will expand.

• Keep whisking till the egg whites form soft white peaks that droop over on themselves.

• If your recipe asks for ‘stiff peaks’, keep on whisking until the peaks actually stand up straight (and no longer droop over).

• STOP! Once you get to the ‘stiff peaks’ stage, you need to stop whisking. The next stage after that is when you’ve added too much air, and the bubbles start to collapse on themselves, turning your egg whites into a dry, grainy mess! 

See? Not so difficult when you know how, right?

The Chef Remi Kitchen Whisk Set is made from flexible, food-grade silicone.

Not only will it never damage the sides of any bowls, the flex within the wires will also act like a spring when pressed into the side of bowl, flipping out and whisking your mixture a lot faster than your hand needs to move, reducing tension on wrists, arms and shoulders.

Add this indispensable cooking tool to your collection today.