2006-06-25 02:59:30 · 12 answers · asked by Walter L 2 in Food & Drink ➔ Cooking & Recipes
On the cooking shows, they always beat their egg whites in a copper bowl. There's something about the chemical reaction with the copper. Also, your bowl and beater has to be perfectly clean with no hint of grease or oil. When you separate your eggs, make sure you don't get any egg yolk in with the egg white. Alvin brown (my favourite show on the food network) says that beating egg whites with a hand mixer or whisk is better than a stand mixer since you get the air mixed with the whites better (I've used my stand mixer and things went well). Good luck to you!
2006-06-25 03:47:17 · answer #1 · answered by meagain2238 4 · 5⤊ 0⤋
It helps if the eggs are at room temperature. Also, using an electric mixer helps...start at a lower speed, then increase it as you go. If any yolk gets into your whites AT ALL, you're done for. One last note--you must use a metal or glass bowl. Plastic has the same effect as if you had some yolk in your whites.
2006-06-25 10:45:39 · answer #2 · answered by Ed H 2 · 0⤊ 0⤋
They have to be extremely cold. Put the bowl and the beaters in the freezer for about 15 minutes before.
Also, you need plenty of air. Make sure that the top of the bowl is not blocked. I know Tupperware has bowls that yo can cover when you mix. Good for kids, not for whipped cream.
2006-06-25 10:04:49 · answer #3 · answered by starting over 6 · 0⤊ 0⤋
maybe you got the egg yolk in it. because a really2 small amount of egg yolk can make the egg white not stiff. add 1tsp of cream of tartar, and use an elecrtric mixer. also make sure that the bowl & mixer you're using is clean & dry
2006-06-25 10:12:12 · answer #4 · answered by izzie ♥ 4 · 0⤊ 0⤋
If you are separating your own eggs, be careful not to get any egg yolk in it. Make sure they are fresh, and I have heard the eggs should be room tempeture before cracking them open.
Try an electric hand mixer, med. high speed, this works fast and terrific.
2006-06-25 10:19:56 · answer #5 · answered by paula b 2 · 0⤊ 0⤋
If your making cream topping you have to add sugar. Add it slowly while whipping. Start with 1 cup of sugar to the cream in a glass or metal bowl. I don't know how much your trying to make; so you may not need the whole cup of sugar.
2006-06-25 10:06:05 · answer #6 · answered by ? 2 · 0⤊ 0⤋
It takes about 5 min to get them stiff and if you have even a speck of yolk in them they wont get stiff.
2006-06-25 10:04:57 · answer #7 · answered by Mom 6 · 0⤊ 0⤋
They are cold
Also, put about a 1/2 tsp of cream of tarter in them.
2006-06-25 10:03:58 · answer #8 · answered by happydawg 6 · 0⤊ 0⤋
I like to use a stainless steel bowl straight from the fridge. They seem to get colder.
2006-06-25 19:30:38 · answer #9 · answered by zipman10 5 · 0⤊ 0⤋
use an electric beater it goes the job faster...that is the key...to make them stiff you have to trap tiny air bubbles inside them, which is hard to do by hand...
2006-06-25 10:03:39 · answer #10 · answered by JeNe 4 · 0⤊ 0⤋