All ways to store egg white. Steps for beating egg whites

To whip a dense, thick and persistent protein foam, it is important to choose the right dishes. It is best to use a small enamel saucepan or a deep glass bowl, of stainless steel or ceramics. There is an opinion that proteins are best whipped in copper bowls, but bowls and pans made of copper are a rarity in the world. modern kitchens. Do not beat egg whites aluminum cookware otherwise the cream will take on a grayish tint. Food-grade plastic is also not suitable - the thinnest fatty film may be present on its surface, and the ingress of fat into proteins will prevent them from turning into lush foam. That is why the dishes in which the cream is prepared must be perfectly clean and completely dry.

Despite popular belief that egg whites are best refrigerated before whipping, it is still advisable to use room temperature products. Chilled proteins whip faster, but give less high and persistent foam. You only need to use fresh eggs – long-term storage worsens their taste, in addition, the proteins of long-stored eggs do not beat well.

Whipping should be started at low speed, with uniform movements of the mixer or whisk. As white foam appears, the speed can be increased. It is important to beat the entire volume of the product - so that no liquid protein remains at the bottom of the cup or pan.

When the mass has increased by about three times, you can add a pinch of salt or a drop of citric acid or lemon juice (no more than a quarter teaspoon of salt or acid for 4 proteins). This will speed up the whipping process and help the protein mass retain its shape.

Sugar or icing sugar should be added when the whites are already whipped into a soft thick foam, and pour into the whites a little, without ceasing to beat - if you pour everything at once, the mass will become liquid and stop holding its shape. One protein requires at least two tablespoons of sugar or powder, while adding no more than half a teaspoon at a time. It is better to use fine sugar, without lumps, and it is advisable to sift the powder before adding it to the proteins.

Properly whipped sugar protein mass increases in volume by 4-5 times, looks dense, uniform and shiny and forms stable "peaks" - when lifting the whisk, a sharp, non-falling "tail" should follow it. When rubbing a small amount grains of sugar should not be felt in the fingers - otherwise, beating should be continued until the crystals are completely dissolved. You can check if the foam is well whipped by turning the bowl over - if everything is done correctly, the foam will not start to flow down.

It happens that only egg yolks are required for cooking, and proteins need to be attached somewhere. There is a mass great recipes with this ingredient, but if there is no time or desire to do something right away, proteins can be preserved by freezing. After thawing, they retain all their properties, beat well and do not lose useful qualities. I'll tell you how to do it right.

Ingredients

Cooking

This is a very easy way to freeze egg whites. You can separate the protein from the yolk in any way convenient for you. I just beat it in half and throw the yolk from shell to shell over a bowl into which the protein flows. Wash the eggs and pat dry with paper towels.

I highly recommend breaking the eggs one at a time, this will prevent a piece of yolk from getting in if the third or fourth egg breaks its shell. If the yolk gets into the bowl, then nothing can be whipped into high-quality foam. Also, make sure that the bowl and the freezer container are absolutely clean without any traces of fat, which may also prevent a full-fledged cap from rising when whipping.

I already have 4 squirrels frozen in plastic container, I'll add more there.

Just pour on top.

Cover with a lid. Tight.

So freezing egg whites Be sure to pay attention to the cleanliness of the dishes. To get rid of traces of fat will help a napkin dipped in vinegar. Just wipe the container from the inside.

To defrost, place a container freezer refrigerate and thaw slowly until completely defrosted. Then gently mix the proteins until a homogeneous consistency.

• Instead of a container, you can use fat-free silicone molds for cupcakes. After complete freezing, the proteins can be transferred to an airtight bag. It is very convenient to use separately in the future.
• The product will last several months without any problems. The maximum period of such storage is about a year.

Not so long ago, our editors received several questions about meringues and meringues, how to properly prepare meringues, how to make colored meringues, why meringues turn yellow when dried. We have raised this issue for discussion in our instagram. However, so that henceforth our readers do not have any difficulties with meringues and meringues, food blogger Liza Bogomazova wrote a great article in which she talked about the solutions to many problems in the process of taming these cute sweets.

Meringue is one of the easiest desserts to prepare, which, nevertheless, still raises a lot of questions and difficulties in the cooking process.
According to the method of preparation, there are three types of meringues:

• French meringue - egg whites beaten with sugar and/or powdered sugar. The most popular method for further preparation crisp airy meringues.
• - it is prepared from proteins whipped with sugar in a water bath. It is used to obtain products such as meringues, meringues (dry crisp, and inside - a moist soufflé core), as well as creams.
• Italian meringue - squirrels whipped into foam with hot sugar syrup. Most often used for decoration, creams and other meringues that do not require further heat treatment. It is most stable over time and during baking, which explains its popularity in the preparation of pasta cakes.

Of the three types listed above, the simplest is french version cooking. Let's talk about how to whip the meringue in this way in order to bake meringue in the future.

#1 Fresh eggs take longer to beat, because. contain more moisture.

#2 It is easier to separate the yolks from cold eggs, because. their shells are stronger, and cold egg whites whip a little faster, but warm egg whites make a more airy, glossy and stable meringue.You can separate the whites from the yolks of fresh cold eggs ahead of time and then let them "age" for a couple of days in the refrigerator and then warm to room temperature before whipping.

#3 For one egg protein of the first category, about 50 g of sugar is required.

#4 Not a single micron of yolk should get into the protein, otherwise it will not whip.

#5 Also, the bowl itself, in which you whip, must be absolutely dry and fat-free. Wipe with vinegar and dry the container with a dry, clean cloth if in doubt. It is better to use glass or metal containers.

#6 For snow-white meringue, add a couple of drops of lemon juice, which is also a preservative and stabilizer for meringue. Salt is also a stabilizer for protein foam.

#7 If you want a caramel-colored meringue, increase the amount of sugar by about 1/4 and dry the meringue a little longer than usual at a temperature of 105-110 degrees. The taste of such meringues will also be different, they acquire a caramel note or resemble the taste of creme brulee to someone.

#8 All sugar in the process of whipping should completely dissolve and bind with protein molecules.If you are still afraid that all the sugar will not dissolve, replace half with powdered sugar.

#9 It is easy to beat the whites, then the mass will be too porous and will quickly fall off, but a dense, smooth, shiny mass should be obtained, so it is recommended to beat first at low speed.

#10 If you want to color the meringue, then it is better to use gel or dry dye, which is added at the very end. Remember that the raw meringue should be slightly brighter than the color you want to end up with. a small part of the dye still burns out during baking.If you are still afraid that the meringue does not like moisture, and there is too much gel dye, then add a pinch cornstarch when whipping.

How to cook meringue:

Step 1. First, beat the whites with a pinch of salt at low speed until foam appears, then gradually introduce sugar (remember, 50 g of sugar is needed for 1 egg white of the first category), increase to medium, at maximum speed - at the very end. At this stage, you can add a dye, vanilla, coconut or other extract.
We beat the meringue to firm peaks - on the whisk raised up, a pointed stable “beak” should be obtained that does not fall off over time, and the protein mass will remain at the bottom even if the bowl is turned upside down.

Step 2 Place the meringues on a baking sheet lined with parchment.

Step 3 We bake in a preheated to 100 degrees for an hour or two, depending on the size of the meringue. For small crispy bezeshki, it takes no more than 1.5 hours. After an hour, you can open the oven and take a sample to see if the meringue is ready. Let the meringue cool in the oven.

If the meringue still turned out to be a caramel color, reduce the temperature next time to 80-95 degrees and dry the meringue in the oven longer.

It is impossible to store meringues in the refrigerator, as they become damp; they can keep for about a week in an airtight container.

If you like to spoil your family from time to time homemade cakes, then you probably had to whip egg whites more than once. We are sure that this process has not always proceeded in the same way. The thing is that in order to get perfectly whipped proteins, you need to follow a number of simple rules.

Why is it important? How well you beat the egg whites determines the final result, that is, the taste, aroma and other key characteristics of your baking. Do something wrong, and the dessert will not turn out as tender and airy as you would like.

Master the art of whipping egg whites very simple. We have compiled a list of basic life hacks and tricks that you need to know if you love baking at home.

Egg freshness

Of course, all ingredients for baking should be of the freshest and highest quality. However, there are certain nuances here. Be sure to look at the expiration date of eggs and try to choose as fresh as possible, but add to baking better eggs who are already at least 5 days old. The "younger" eggs do not beat and rise as well, which means that you can make them tender and air baking will be difficult.

Recipe and quantity of ingredients

Many believe that cooking is an art that is impossible without inspiration. One cannot but agree with this statement, but cooking is also a science. In some recipes, you can really deviate a little from the recipe and use your imagination and imagination, intuitively adding some additional ingredients. And there are recipes for which such a scheme is simply not suitable. This, for example, is absolutely all pastries.

When baking, it's really important to follow the recipe exactly, and if possible, even measure the ingredients with a kitchen scale. Believe me, the amount of flour, eggs, milk and sugar indicated in your recipe is extremely important and not invented out of your head.

Eggs are different: some of them are larger, some are fatter. In this regard, it is not at all surprising that different eggs baked goods of different tastes. Keep in mind that the average egg contains about 30 grams of egg white (that's about 2 tablespoons). Take note and consider this fact when cooking.

About the dangers of fat

This information is important to remember and never forget: there is a high risk that the proteins will not whip if the slightest drop of fat gets into them. By fat in this context we mean egg yolk or leftover oil on the bowl in which you are going to whip the egg whites.

That is why we strongly advise the use of special devices for separating egg whites from yolks, which today are affordable price sold at any home improvement store. As for the dishes, if you doubt the crystal cleanliness of the bowl, then it is better to wipe it paper towel lightly soaked in vinegar.

Cream of tartar

Sometimes it can be quite difficult to determine by eye whether the egg whites are beaten enough. If the recipe says that the egg whites should be whipped to stiff peaks, then do so. Some are confused as to what this means. When you put the mixer upright, the peaks (the whipped egg whites at the tip of the mixer) should hold their shape. The tip can still fall off.

Unfortunately, it is very easy to overdo it when beating egg whites. Especially often beginners face such a problem. In this case, baking is unlikely to be tender and airy. There is one secret proven method that will help prevent such an oversight. Add cream of tartar to proteins.

Tartar is a by-product of wine production. It is a precipitate in the form of small crystals. Appearance cream of tartar is very reminiscent of powdered sugar. This food supplement actively used in cooking. Cream of tartar is used as a baking powder, they fix egg whites with it, with its help they give plasticity to sweets and icing.

For 1 egg (30 grams) you will need about 1/8 teaspoon of cream of tartar, and for 8 eggs (240 grams) you should take 1 teaspoon.

Beat with sugar required in a variety recipes, however, the technology itself, as a rule, is not described in them. In the meantime, do it for real. good meringue, or even regular biscuit without knowing certain subtleties of this process is not so simple. So, how is it right with sugar, what do you need to know for this? Let's consider the main points.

Choice and preparation of dishes

The most magnificent, and most importantly, stable foam can be obtained by whipping egg whites with sugar in a copper bowl. But, unfortunately, in modern times, such dishes can rarely be found in the kitchen, and therefore it can be replaced with glass or, in extreme cases, metal.

For this purpose, it is highly recommended not to use utensils made of aluminum. This is explained by the fact that this metal, reacting with the acid added to the protein-sugar mass, gives the mass a grayish tint. It is also worth abandoning plastic containers, since the fatty films formed on the porous surface of the plastic prevent the proteins from reaching their maximum volume.

It is very important that the dishes are perfectly clean and dry. Even the smallest amount of fat can make proteins whip up not completely, but only by a third of their potential volume. This is due to the fact that fat impedes the formation of protein bonds in the protein mass. It is recommended to wipe the whisk and the container for whipping with a slice of lemon, then dry thoroughly.

Selecting eggs and separating proteins

With sugar, which eggs are best for this? You can beat any egg well, but it should be borne in mind that fresh eggs, due to the fact that they have thick protein, will be whipped a little longer, but at the same time they will keep more when whipped long time. Eggs that have been stored for a long time become watery, and therefore beat poorly. It is easiest to beat eggs that have room temperature, since bubbles form more easily in warm proteins.

It is necessary to put two dry and clean bowls in front of you. Holding your hands over the bowl, gently beat the egg with a knife and cut it in half. Pour the yolk from one part of the shell to another until all the protein is in the bowl. It is important to carefully monitor that even the most minimal amount the yolk does not get into the whites, otherwise it will not be possible to obtain the maximum amount of protein mass.

Tools

Since whipping whites with sugar is not a quick matter, it is best to arm yourself with a mixer for this purpose, which has two rotating nozzles. In the absence of this kitchen appliance you can use a whisk or a manual cream beater, but in this case the process will be significantly delayed.

Beat first should be at the lowest speed, gradually, slowly, increasing it. Soon a foam will form, which will become denser and whiter as it is whipped.

Stability of whipped egg whites

It is not enough just to know how to whip proteins with sugar, it is also important to be able to fix the stability of the resulting lush mass. So, for this purpose, it is recommended to add acid to proteins at the foam stage - cream of tartar, lime or lemon juice, vinegar or citric acid. This causes the protein cells to become more tightly knit together, so that the proteins not only fluff up faster, but also retain their shape longer.

Adding sugar

The moment of addition is very important, by this time the proteins should already be well whipped. If the protein is not whipped enough, then large air bubbles are clearly visible in it, bursting when the protein mass is added to the dough, as a result of which finished goods lose their airiness and splendor.

If the protein, on the contrary, is beaten too much, then small air bubbles can be seen in it, breaking during the baking process and leading to the baking falling off. An indicator of a well-beaten protein is its increase by 5 times compared to the original volume, as well as strong and fluffy and foam that holds its shape.

In no case should you pour out all the sugar at once, since in this case it will immediately begin to spread and it will become impossible to achieve the desired shape and taste.

Sugar should be added slowly and very gradually, while continuing to beat the whites. The optimal single dose of sugar to be mixed with a protein mixture is ½ tsp. Sugar can be replaced with powdered sugar, which, as it is believed, dissolves more easily, as a result of which it is possible to obtain the desired consistency for whipping several times faster. When sugar is added to proteins, the mass becomes very stable, smooth and very dense. This can be achieved in just a few minutes. However, you should not rush, because it is important that all sugar crystals are completely dissolved in the resulting foam.

Many novice housewives are faced with a situation where proteins with sugar are not whipped. If you follow the above recommendations, then such a problem can certainly be avoided.