How to beat egg whites without a mixer

So, before you start whisking the egg yolks, you need the right approach to the choice and preparation of dishes. In any case, do not use utensils made of aluminium or plastic. Ideal for whipping proteins – copper capacity, if in the house there, is a glass or metal cookware. The main thing that it was not narrow and easy to use.

The dishes chosen, now it is necessary to prepare carefully before you begin the process of whisking egg yolks. It must be absolutely dry and clean (but, in any case not wet and even more fat), to do this, carefully wash the container and pour over boiling water, Pat dry with a towel. After this procedure, the utensils will be ready to use.

Many of you think that whipping should be taken exclusively cool whites, but it is not so. Cold egg has a dense structure, so while beating poorly oxygenated and is not so lush as we would like. Therefore, it is recommended to use the proteins at room temperature, they are easily saturated with oxygen, keep their shape and not spread out when baking.

Before separating the whites from the yolks, thoroughly wash the eggs under running water with soap and dry it with a towel. Even the slightest drop of water must not fall into the protein, it will lead to failure during whisking (egg yolk is also should not be present in the separated protein).

Take a whisk with thin rods or fork and start whisking the whites with a low speed, gradually increasing speed. If you immediately begin to whisk quickly, it may happen that they do not get whipped and will remain liquid. While beating, always move clockwise, reaching tool to the bottom of the pan.

The process of whipping takes place in several stages, ground squirrels turn into white fluffy foam. Second stage: texture becomes denser, but still does not hold shape and falls from the whisk, at this stage you should enter the sugar. Third stage: the whipping is nearing completion and the whites become shiny, tight and keep a good shape. A little secret that will speed up the process: at the beginning of the whipping, add to the proteins a small pinch of salt.