How to Beat Egg Whites

Beating egg whites is a common technique used in many recipes, especially in baking. Here are the steps to beat egg whites:

1. Start with clean and dry equipment. Any grease, fat, or moisture can prevent egg whites from beating properly. Use a clean and dry mixing bowl, and make sure your whisk or beaters are clean and dry as well.

2. Use room temperature egg whites. Egg whites at room temperature whip up better than cold egg whites. Let the eggs sit out for about 30 minutes before using.

3. Begin beating at low speed, gradually increasing to high speed. Start by beating the egg whites at a low speed until they become frothy. Then, increase the speed gradually to medium-high or high, depending on the recipe.

4. Add any sugar gradually. If your recipe calls for sugar, add it gradually as you continue to beat the egg whites. Adding sugar too quickly can cause the egg whites to collapse.

5. Beat until stiff peaks form. Keep beating the egg whites until they form stiff peaks. Stiff peaks are when the egg whites hold their shape and do not fall back into the bowl when the whisk or beater is lifted.

6. Stop beating as soon as stiff peaks form. Overbeating the egg whites can cause them to become dry and grainy.

That's it! Now you know how to beat egg whites properly. Remember to use clean and dry equipment, room temperature egg whites, and gradually add any sugar while beating until stiff peaks form.