what speed sould I use to beat 2 egg white to make it stiff and how long?

Answer 1

Beat the egg whites on the highest speed on your mixer. Beat them until they're puffy and white, and form peaks. If you're making meringue for pie, and you want to add sugar, you'll need to beat the whites first, then add the sugar. Beat well again after adding sugar, until all the sugar granules are dissolved.

Another bit of advice: when beating egg whites, make sure your bowl, beaters, spatula are clean and thoroughly dry before beginning.

Answer 2

There is no accurate answer to this.

It depends on:
the machine/device
the size of the eggs
the age of the eggs
the temperature of the whites
how clean the bowl and mixing item is
the material of the bowl
if there's anything else in the whites (ie: a touch of oil or yolk)

Here are some tips I've picked up and found useful:

* the bowl and beaters should be absolutely clean
* have the whites at room temperature (it's easier than cold whites)
* use older eggs (not TOO old - if an uncooked egg floats in water, trash it)
* add a pinch of salt to the whites (firms up proteins)
* add one or two drops of lemon juice or vinegar about halfway into the beating (stabilizes foam and keep bubbles from bursting when the beating stops)

* if whites are overbeaten, and if the whites are for a sweet dish, add 1 tablespoon of sugar and beat about 15 seconds. This refirms the peaks. Use it quick from this point, as the stiffness is temporary

I've read that to tell when the peaks are perfect, place cleaned uncooked egg on the foam. If must sink about a quarter inch down.

Answer 3

Medium to high speed - until they form stiff peaks. What you do with them then depends if it's a meringue or souffle you're making. Oh, and don't get any trace of yolk in the whites othr wise thy won't beat up very well at all.

Answer 4

medium to high speed. but just as important as beating the eggs is the temperature. make sure the egg whites are not too cold or they will not get as light & fluffy when you beat them. let some of the chill come off the eggs when you take them out of the fridge b4 beating them, and don't chill your bowl and/or beaters beforehand. regarding how long to beat them this varies, but you should be able to tell by how fluffy they get. yum - i can almost taste that pie! let us know how it all comes out.

Answer 5

Rotary egg-beater type whisk, or electric mixer. Mix till you can make peaks, depends on which beater you are using. Be sure everything is clean and no yolk gets in.

Answer 6

On high speed for as long as it takes. If you are making meringue, then add your sugar little at a time until you get the consistency you want.

Answer 7

highest as possible and check every couple of minutes. eggs should come to a peak when you pull the beaters out...this should be really noticeable and the peaks should not be droopy in any way.

Answer 8

Hi speed, Maybe a few minutes. You will be able to tell.

Answer 9

Add a half a teaspoon of creme of tartar. It makes it creamier and it sets up quicker.

Answer 10

high speed. you just beat it until it's stiff, no specific time