In this page I will explain you How to Whisk Eggs giving also some tips about this topic.
Baking gets simpler when you whisk eggs in the proper way. In fact if you are not doing this properly you will risk to flat the compost or spoil it.
I learned how to whisk eggs by practice several years ago. My first secret I want to share with you is to keep on practicing and not be scary to make mistakes. Learning from mistakes is essential to be confident with any new recipe you wish to try out.
In relation to this aspect, I can guarantee that if whisking eggs turns out right, you cake will rise perfectly as mines. If something goes wrong in whisking eggs, as unfortunately as happened to me at the beginning of my cooking passion, you will have to start the process again. If it happens, it is ok. There is always a solution to any baking mistakes. Believe me!
So, with this post, I want to give you some tips how to whisk eggs. The following tips will help you make your baking a successful experience:
- All the eggs I use in my recipes are large, unless otherwise stated.
- Buy more eggs, just in case something happens. This will help you to complete the recipe. Never say never. This is what I still do because if something goes wrong, I have extra eggs to use.
- Have the eggs ready at room temperature. it is important
- Add a pinch of salt
- Use a fairly deep bowl made of ceramic or glass. Make sure that the bowl and whisk are completely clean, if there is any residue of grease your egg whites will not beat up to the right consistency.
- Crack the eggs firmly against the side of a bowl.
- Using your thumbs, carefully break the eggs in half being careful to keep the yolk in one of the eggshell halves.
- Add each egg yolk to the mixture of cake
- Make sure that the egg yolk does not break and drip into the bowl with the egg whites – the fat in the egg yolk will cause your whites not to beat up right or at all.
- Use a power mixer to beat the egg whites until they are stiff but not dry-looking. The best kind of whisk is one with a narrow wire-wrap handle. Tilt the bowl if practical, tilt the whisk wires to lay into the pool of egg white, and spin the little whisk handle between your palms to rapidly drive air into this light liquid without exhaustively flapping your arm.
Wisk with love!