How To Whip Chicken Whites: Step-by-Step Instructions and A Few Tricks

To whip the chicken whites into a strong foam, you need a pinch of salt and a little diligence.

The thick-foamed chicken whites are used in many desserts and creams, and they can also be used to make a scrambled omelet. However, whites are quite capricious and not always whipped perfectly.

General tips for whipping egg whites

• Even a drop of water, fat, or chicken yolk can disrupt the whipping process. Therefore, the whipping utensil and the whipping machine should be thoroughly washed with detergent and dried dry. And you need to separate the egg from the yolk very carefully.
• It is better to use glass, ceramic, or stainless steel utensils. Do not whip egg whites in an aluminum bowl, otherwise, they will stain.
• Room-temperature whites whip best, but separating whites and yolks is easier in cold eggs. Therefore, it is recommended to first take the eggs out of the refrigerator, separate the egg whites and leave them to warm up to room temperature.
• For whipping, it is recommended to take very fresh eggs.
• The eggs can be beaten with a whisk, two linked forks, or an immersion blender with a whisk attachment. With a blender, whisk the whites for 5-6 minutes, and with a whisk for about 30 minutes.
• Whip the egg whites in one direction so they don’t fall off.

How to Whip Proteins: step by step instructions

1. Start whipping the whites at minimum speed until they become a light, liquid foam.
2. Add a pinch of salt or a drop or two of lemon juice to the light foam so that the whites whip better.
3. Turn the blender on medium speed and whip the whites until soft peaks form. You can tell this by the way the foam is soapy and floats out of the blender, the whites won’t hold their shape well and will fall over quickly.
4. At the soft peaks stage, add powdered sugar if you are making dessert. It is better not to add sugar or it may not dissolve.
5. Continue beating the whites at medium speed. Soon the whites will be glossy and the mixture will be stable. If the foam holds its shape when you turn the pan and stays on the whisk when you pull it out, the whites are ready. Stir them into the cream or batter very carefully so that the bubbles in the foam do not get damaged and the whites do not settle.

What to do if you crease the whites

If you overdo it, the whites can be over creased. They will begin to settle and curdle, and pieces of white will remain on the walls of the dishes. To correct the mistake, add another room-temperature protein to the mixture and beat the mixture again.