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Whipping egg whites query

post #1 of 4
Thread Starter 

Hello, please suggest time to beat egg whites for making a basic sponge cake. When I read recipe, it instructs to whip it for 4-5 minutes. When I whips the whites with hand Mixer, it hardly takes on minute to get a stable whipped egg whites which does not fall from pan after over turning it, so is it okay to continue from here or should I keep whipping for 4-5 minutes? 

post #2 of 4

Time is just an estimate, but it really depends on too many factors to be taken literally. Power tools and copper bowls tend to make egg white whipping go faster. As you have done, judge based on the product rather than worry the time it took. If you continue too long you will over-whip the whites and get a bad result.

post #3 of 4
Quote:
Originally Posted by BrianShaw View Post
 

Time is just an estimate, but it really depends on too many factors to be taken literally. Power tools and copper bowls tend to make egg white whipping go faster. As you have done, judge based on the product rather than worry the time it took. If you continue too long you will over-whip the whites and get a bad result.


I think Brian hit it.  I make genoise all the time and although it is whole eggs instead of egg white, the idea is the same.  I find I have to go usually longer than the recipe says.  Do it a lot and get used to identifying when the consistency is correct rather than sticking to a hard and fast time.

 

Also, if you do over whip and they look dry or grainy instead of smooth and shiny, you can usually beat in one more raw white and it will straighten itself out.

post #4 of 4
Yes: the only accurate instruction here is "beat until the whites hold stiff peaks" (or soft peaks, etc.). Method, tool, bowl chemistry (copper or not), technique, temperature, egg age, and what the hens have been eating will all affect the time. Work by result on this, not time.


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