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Beaten egg whites can attain greater volume and increased heat stability by adding a small amount of cream of tartar during beating. This should be done using a stainless steel bowl and having the egg whites at room temperature for best results. Another technique is to use a copper bowl for the beating. Copper is best for whipping whites because it both reduces the time required for whipping and stabilizes them. However, cream of tarter should not be used used together with a copper bowl, as it can react with the copper and create a possibly toxic substance. Stainless steel when used with cream of tartar and sugar also does a good job of whipping and stabilizing the egg whites. However, aluminum bowls should not be used, as they give a grayish tinge to the whites. Plastic and glass are likewise not good materials, as the whites tend to slip down the sides of the bowl and plastic attracts grease due to its porous surface. The maximum volume when whipping can be obtained if the whites are at room temperature. Also, when separating eggs, it is important to prevent even tiny specks of yolk from getting into the whites, as they will prevent the whites from whipping to their full volume. Any specks of yolk can be easily be removed from the whites with the jagged edge of the empty egg shell, a spoon or the tip of a knife. Egg whites should be beaten continuously and without a break. Also, they should be used immediately, as they start to release their water content and deflate within a few minutes. Beating them again is not effective, because they will not regain their original volume and stability. Created September 30, 2006. |