John Myers
Vigorous beating with a whisk or hand mixer causes air bubbles to be worked into the egg white. This gradually forms a solid, white foam.
This works best when the egg white has a temperature of 15 to 20 degrees. The longer you beat the egg white, the finer the air bubbles and the more stable the foam.
However, the whipped cream must not be “overturned”, otherwise the protein structure will clump and water will escape. The foamy mass is optimal if it remains stable when the bowl is turned over.
Adding salt, sugar and a squeeze of lemon juice will increase stability. It is important that no remains of egg yolk or fat get into the egg white. Both prevent foam formation. It is advisable to use beaten egg whites as soon as possible. If it stands too long, it loses air and water and collapses. It cannot be opened again.
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