How to whisk egg whites
Datetime:2016-03-25 Hits:
To whisk egg whites, an egg whisk is necessary. You can wipe the inside of the bowl and the wires of the egg whisk with a lemon wedge, or with a little vinegar and salt. Dry them with a clean towel. Take a dishtowel, twist it up from the corners, loosely, then arrange it on the table in a circle and place the bowl in the center of this circle. Rolled like this, the towel serves to steady the bowl and keep it on the table.
Put the whites in the bowl. If you break the eggs directly into the bowl, be careful when you have separated the yolks to run your thumb, which should be scrupulously clean, around the inside of the shell to remove all of the white. Make sure that not even the slightest bit of yolk has fallen into the bowl.
Begin to whisk, in any direction, but not too hard, and not too high. You must beat with very small strokes, quietly, barely lifting the egg whisk. To gauge when it has reached the correct consistency, take the egg whisk out of the bowl. The foam should stay attached in a solid block, forming a tassel, like that on a clown's wig. Then you finish it.
There are many kinds of egg whisks in our company WUZHOUKINGDA. Welcome consult!
