Egg whites form the foundation of many pastries because of the unique effect it has on them. As beautiful and inviting as it looks when whipped, its beautiful looks come with its own challenges and a slight mistake can ruin the perfect end product we anxiously long for.
Can You Whip Egg White In A Blender? Haven explored the diverse functions of a kitchen blender to a great deal, I make bold to say that it is very possible to whip egg whites in it. Whipping egg whites in a kitchen blender Conserves our energy. It is just like using an electric mixer.
When it comes to multipurpose duties, kitchen blenders come first as they whip egg whites and still carry out their usual blending tasks. Blenders that fall under such category are what I call wonder blenders and Waring Commercial CB15 Food Blender with Electronic Keypad is one of such blenders
The importance of whipping egg whites can not be overemphasized. and if you are yet to explore kitchen blenders in this area, I’d say go for it! it is efficient. Whisking by hand takes a longer time to do and will not allow for multitasking.
To whip egg white in a blender, first separate the yolk from the white. Pour into your blender and turn it on. Make sure it is not too fast or too allow. Allow it to whip for about 3-5 minutes. Stop and observe the consistency.
Once you have reached your desired consistency, simply turn off your blender. It doesn’t take time to whip and the result is excellent. Whipping egg whites in a blender gives room for multitasking. You need not hold the lid. Just cover and allow it to carry out the task.
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How Do You Whip Egg White To Stiff Peaks?
Contents
Stiff peaks are egg whites that have been thoroughly whisked in the right order to form peaks. The trapped air in the egg whites forms the PEAK’S consistency.
It is used to make pastries fluffy. When done well, the result is marvellous and gives an excellent end product. The process is easy but just a little technical as a slight mistake can ruin the whole process.
The fluffy, almost pillow-like quality of whipped egg whites, performs magic. For instance, it makes souffles and cakes rise, it lightens pancakes and waffles, it can even be sweetened and turned into a meringue and a host of other benefits to explore. Indeed it is a powerful tool in the right hand when done well.
To whip egg whites into stiff peaks, carry out thorough separation of the yolk from the white. Preferably, apply the three-bowl technique. Get a bowl for the fresh egg, one for separation, and the other for the whites.
Check properly for any trace of yolk, if found do well to remove it because it can hinder egg white from forming stiff peaks. When the separation is done, pour into your bowl and whisk.
You can do so with either a blender, hand mixer, electric mixer or manually by hand using a whisk, batters, beater… Now If you are doing it by hand, note that you have to do it meticulously and vigorously in a circular motion up and down so as to walk more air into it.
Remember that what makes stiff peaks form is the trapped air in the mixture. Air reacts with the protein content in the egg whites to form peaks.
If you are using a mixer, medium-pace will do. It will allow you to monitor the process while beating or whisking it. For every 1-4 egg, sprinkle in a pinch of Salk or cream of tartar.
It helps the whites maintain their shapes. If you are working with more than the above number of egg, for example, 8, just add 1/8 teaspoon of cream of tartar/salt. For a dozen, egg adds more quantity of about 1/4 of your teaspoon. You can use sugar as well.
When whipping your egg white, note that the result is in phases. The first phase is the soft peak followed by the firm peak( do same) and finally the stiff peak. Depending on your target, you can stop when you have achieved it.
The first stage which is the soft peak doesn’t hold its shape for long. Once you remove the beater, a peak will form but droops afterward. Here you won’t have to mix for too long. Just whisk till the first soft /temporary peaks form.
The second phase is the firm peaks. Here the peaks form and maintain its shape in the bowl. It doesn’t droop. Most people often confuse firm peaks with stiff peaks the difference is that while the peaks formed in the second phase will not remain on the beater after use, the peaks formed in the third phase which are the stiff peaks, remain still on the beaters and in the bowl as well.
It doesn’t droop even when turned upside down. This is a good way to identify them and also know when to stop whisking. Once you have gotten the first stage, and you desire the second, whisk a little more. If the stiff peaks is your target then proceed and whisk for a little more(for about 2-3mins).
Make sure you observe the progress as you whisk to avoid disaster. Try not to extend the process because it might turn against you. If you overdo it, the trapped air in the egg whites will burst open and make all your efforts useless by making the mixture watery.
Can You Whip Egg White In A Blender- FAQ
Why Is My Egg White Not Getting Stiff?
Peaks are the sole reasons for whipping egg whites. It’s saddening if they don’t form. However, there are factors that prevent peaks formation. People often wonder why their egg whites is not getting stiff amidst the efforts.
Well, many factors are responsible for this. I’ll do a quick revelation in that regard. Have you been whisking for about an hour still no progress?
Do you want to whisk but sceptical since the last attempt didn’t go down well as expected? It is probably a result of common mistakes that we all make and are not aware of.
Top5 Major Reasons Egg whites Won’t Stiffen
- If there are traces of yoke in the white during the separation process
- If the bowl is dirty
- If the bowl has oil/ grease in it
- If the egg is too cold
- If the bowl is made of a certain material.
Carefully observe the above-listed factors and spot out where you have been getting it wrong. Identify the problem and make a quick adjustment.
Solution To Problem 1 (separate egg in different bowls)
To solve the issue of having traces of yolk in your separated egg whites, do the separation one at a time. The separated ones should be kept aside in a separate bowl from the rest. This will save the already clean whites in case the egg yoke accidentally enters the one you are currently separating.
If any yoke spills during separation, do well to keep it aside and pick another one. It is better kept aside than managed and end up with a poor result. Once you have confirmed that there are no traces of yolk, add to the ones that have been previously done.
Repeat this separation process for every single egg you intend to whip and you will have yolk free whites. It will not only give a clean work but it will save your egg and time as well
Solution To Problem 2 And 3 (wash and rinse bowl thoroughly)
Another factor that can hinder your egg whites from stiffening is if you are using a dirty bowl. Some persons use one bowl for everything with the mind that they’ll just wash at the end of the whole mixing process.
If you are thinking that way sorry to say this, it is absolutely wrong and does not apply in this context. If your bowl is dirty or not properly washed from previous use, it will affect the performance of your egg whites.
So check the bowl if there are traces of oil or leftover soap/dishwasher. Avoid poor results by washing your bowls, whisks, mixers, beaters and whatever that you want to use to whip your egg whites thoroughly. The ultimate goal is a happy ending, right? Well, it’s up to you to ensure your effort is not in vain. Clean tools give excellent results.
Solution To Problem 4 (use warm eggs instead)
Stiffs won’t form if you are whipping eggs that are straight from the refrigerator. If you want your whip egg whites to stiffen, do not use an egg that is too cold, but that of room temperature.
If stored in the fridge, bring them out for some minutes but not too long cause it might become contaminated. Food safety advice that eggs shouldn’t be exposed for too long as it can lead to bacterial growth or formation.
Get the eggs out and allow them to sit on your counter before use. Another way to avoid using contaminated egg whites is to facilitate the warming process. Place the separated egg whites’ bowl in a pot of boiled water.
Allow it to sit for a few seconds so that the heat from the water can warm the cold egg and it’s good to go! Warm egg makes whisking easy especially if you are doing it manually.
Cold eggs are thick and might not allow much air to go in let alone trap them. That is why you can whisk for hours without result but few minutes into whisking the warm egg, peaks will begin to form. Take note of this.
Solution To Problem 5 (use copper mixing bowl)
Last but not the least, is the material used in making the bowl. It has proven a great deal that copper made bowls give fine results. If you have applied the above techniques and still have troubles stiffening your egg whites go for a copper bowl. With Sertodo 10inch Diameter Copper Mixing Bowl, you can never go wrong
The ions in the bowl helps keep the egg whites stable. Also, the force produced in this bowl is consistent. This is not to say that you can use any other bowl, the essence of this article is to give you a quick ticket to greeting your target met.
Feel free to use any clean large bowl. Consider your budget and kitchen space before going for the copper bowl. If you’re lucky to have a mixer that came with a copper bowl, enjoy the benefits.
So what happens if stiff peaks won’t form? Yea! it is devastating how some effort seems futile. I must admit that a shift from the expected is usually a big blow. Not to worry, there are little things you can add to help out.
Try applying sugar, cream of tartar, salt, acidic substance like lime and so on, as suggested earlier. Go on and explore these agents on your next adventure, the result will marvel you.
How Long Does It Take To Whip Egg By Hand?
Hand whisking has been the most common way to whip egg whites. But I must also admit that it is not the fastest medium. It is effective anyway right? Being the earliest form of whisking egg whites, a lot of people practice it.
Time varies depending on the number of egg whipped the time. The time it will take to whip 1 egg certainly won’t be the same as the time you will spend whipping 6-8 egg. Regardless of the time used, what’s most important is the technique employed.
If you don’t know it, you don’t know it. Much time will be spent and if caution isn’t taken result will be poor. To whip egg whites by hand you must be ready to engage your hands and stir vigorously.
Depending on the volume of your egg, it takes about 4-5 minutes to whip egg whites by hand. You can use a fork, beater, or a balloon whisk. If you want to whip a larger amount, consider doing it in batches.
Can You Whip Egg White In A Blender- Conclusion
I do hope that this article, haven exposed us a great deal on what it means to whip egg whites, has been able to solve if not all but part of our challenges in this regard. We have critically described what it looks like when peaks form. Including methods to effectively whip your egg to get your desired peaks.
Like we already know, every task presents its own peculiar challenges. The challenges that come with egg white whipping can somewhat be discouraging but finding a way out makes us experts in what we do. Therefore master the stages of peaks formation.
Having peaks formation stages on your fingertips will guide you whenever you embark on such a task. This is so that you don’t whip more than needed to form a particular peak. And also to ensure you do not over whip your whites and burst the trapped air leaving all your effort watery.
For those who prefer to hand whip their egg whites, please consistently and in a circular motion too. Do not beat your egg white randomly. Hope I was able to assist? Good luck!
