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How to beat eggs with sugar
Almost every recipe for baking and dessert includes an item “beat eggs”. How well this ingredient is prepared, the dish will turn out to be airy and light.
How to beat eggs: choosing dishes and tools
Copper cups are considered the best containers for beating eggs, they are the ones that produce a stable and fluffy foam. If you don’t have such a container at hand, you can use a metal or glass bowl. It is better to exclude dishes made of plastic: due to the fact that the greasy film is not washed off from its surface, the proteins do not reach the required volume. Aluminum cookware is also not suitable due to the reaction that this metal enters into with some foods.
Before beating eggs, they must be kept at room temperature.
It is important that everything the eggs come into contact with is absolutely clean, dry and fat-free. Even a small amount of fat can reduce the volume of whites by two-thirds. Therefore, some pastry chefs wipe tools and whipping utensils with a citric acid solution.
To beat fresh eggs, you can use a fork, whisk, or mixer.
How to beat eggs with sugar
The eggs you want to beat must be at room temperature. So they are more quickly saturated with oxygen, retain their shape and do not creep out during baking. Before breaking the shell, wash it well with running water and wipe it off with a towel. Then gently crack the egg and separate the white from the yolk. It is worth doing this even if you need a whole beaten egg.
The fastest way to beat the whites is with a mixer, but if you don’t have one, you can take a whisk or fork and start beating the egg slowly at first, gradually accelerating. If you start whisking vigorously right away, the whites may remain runny. You need to move clockwise all the time, lowering the instrument to the very bottom.
The whipping process has several stages:
- white fluffy foam;
- the consistency is thicker, but still falls off the fork – at this stage you need to add sugar;
- the mass becomes shiny, smooth and dense.
Sugar should be added a little during whipping. If the whipped egg whites are to be used later for making meringues, it is recommended to replace granulated sugar with powder.
If you need to beat the yolks, then the sugar is added all at once, otherwise the mass will turn out with lumps.
We hope that our tips on how to beat eggs with a fork or whisk will help you prepare delicious and beautiful dishes. Enjoy cooking!
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