How do you beat egg whites to stiff peaks by hand?

Question

These days there is an electric eggbeater by what did people use to do before?

I dont get the Innuendo you people are talking about

Answer 1

Whisk

Answer 2

Egg Whites Stiff Peaks

Answer 3

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An hour ? Respect ! Any more than 5 - 10 minutes means you had better start again. The key to glossy easily managed egg whites is (apart from using an electric beater !) a scrupulously clean bowl & beaters. (Rust is not the end of the world, oil or fat is) The slightest amount of oil will make the process impossible. The most common source of this is a stray bit of yolk, but anything else (such as butter) contaminating the bowl or beaters will make your life difficult. I always rinse everything with boiling water prior to beating. There are some egg hints as well - make sure the eggs are at room temperature, are fresh and that you crack them into a coffee cup first so a wisp of yolk can be detected and fished out rather than ruining your whole bowl. For an important occasion I have some spares in case the first lot have to become omlette. BTW the liquid at the bottom generally means you have over done it. If you see it, stop - it ain't going to get any prettier from that point. The cake is probably OK but will not be a masterpiece until you get the eggs under control. If you plan on making a habit of this a copper lined bowl makes beating eggs easier, not to mention looking like the real deal hanging on the wall !

Answer 4

The problem was likely due to a little bit of yolk or some sort of fat getting into the whites. The trick is to crack each egg separately into another bowl and make sure that there is no yolk (the yellow part) and then put that white into the mixing bowl (which has been thoroughly cleaned and some people also wipe it out with white vinegar to make double sure it is clean of fats) You also want to make sure not to over mix your egg whites (which are free from yolk and fats) and you will know when you have stiff peaks when you lift straight up on the whisk and a peak forms that doesn't fall (ie: stiff) Another trick is too make sure all the eggs and the bowl and the whisk are chilled that way it will form peaks faster. Using electric mixers are pretty key unless you can keep up whisking for a while or you are looking for strong forearms

Answer 5

they used to whip by hand. (ever seen an old butter churner? it's a wooden bucket with a big flat pannel with a handel. they just sat there and agitated it until it was the desired consistancy)

whipping egg whites is all about developing (or tangling together) protein strands untill they can trap little bubbles of air and become an almost solid structure.

to help stabalize the proteins in the egg whites to maintain a good structure for holding air bubbles, you should either rub the bowl with a cut lemon, or use cream of tartar (tartaric acid)

use room temp egg whites, and cold cold cold! stainless steel or copper bowl and a whisk.
(you really dont' need to have room temp or frozen, those just help to ensure a good volume, BUT you do need stainless steel or copper. plastic has a similar molecular structure to fat, so it holds onto fat easily which could come off and into your whites, and fat is a shortening...meaning it shortens protein strands (by letting them slip apart) and since beaten egg whites are all about working the proteins into a structure...the last thing you want is fat in it.)

you're probably going to sweeten the egg whites.
sugar is also a shortening. the best way to incorportate it is to froth the whites first, then add some sugar, whip, when the sugar is incorporated, add more.... continue untill desired result is achieved.

oh as far as the copper goes, the chemical reactions between bare copper and egg whites are non-toxic, and it helps once again..to further stabilize the proteins.

i do it by hand, it's exhausting, but i am in complete control of the product, and i have a better appreciation afterwards. hahaha

:)

!Alexiis

Answer 6

It helps if you have an egg whisk. By using the usual swirling motion and using an up and down motion, the egg whites will whip quickly and stiffen. The whisk looks sort of like a bed spring on a handle.

It's just easier to use a an electric mixer to beat the egg whites. Both of mine have wire whisk attachments, and that's what I use.

:o)

Answer 7

Use a wire whisk. It will take some time and your hand/wrist may get tired but you should obtain good results in about 10-12 minutes.

Before the invention of whisks and electric beaters, professional cooks would probably have used a manual egg beater (it looks like a regular electric one on the beater end but you would have turned a small hand crank to make them spin) or fork. The object is to put as much air into the mixture as possible. This is what makes them lite and fluffy.

Answer 8

make sure there is no drop of yellow yolk in the white or the eggs white will never whip.
also make sure your bowl. eggs beaters, whisk are clean . then just whip till stiff peaks form, which means when you lift the whisk/beaters the egg white stays and doesn't' slide off.
as for the olden days.. a bowl and a wooden spoon or fork was used.. it takes a long time by hand..

Answer 9

Soft Peaks

Answer 10

Use a non-plastic bowl and whisk and chill them in the fridge. The egg whites should be room temperature. Beat them till they are frothy then add a pinch of cream of tartar. Continue beating until soft peaks form, and further beating will produce stiff peaks.

Answer 11

beat egg whites stiff peaks hand