"Fluffy" Egg Whites....

[Lisa M]

Okay all you master chefs....how do you keep your "fluffy" egg whites fluffy in the heat???? I tried making cream cheese fluffs from a recipe here on the board (sorry, I can't remember the thread), anyways, they went *thwwpppt** (flat). My DD10 still ate them up for her snacks during the week...but they looked weird. lol.

Any suggestions on how to keep the egg whites fluffy while trying to mix things and cook at the same time???

[higgies]

Re: "Fluffy" Egg Whites....

Not sure what you mean? you mean like cooking egg whites as scrambled eggs? I used club soda.

[not2late]

Re: "Fluffy" Egg Whites....

Do you mean beating your egg whites to meringue texture? If so, you need to make sure that all of your bowls and beaters are absolutely clean and free of any fat. Fat will prevent the whites from beating into peaks. So wash everything in hot soapy water. If you are still unsure after you've washed, you could rinse the bowls and beaters with a mix of vinegar and table salt, then rinse with water and dry with paper towels.

[not2late]

Re: "Fluffy" Egg Whites....

Also if you are mixing the egg whites into a batter and need to keep the egg whites from deflating, you need to fold the whites into the batter. You can lighten the batter by add about 1/3 of the egg whites, folding and then adding the rest.

The important thing is to not over mix. It's okay if you still see some trails of un-incorporated egg white, you just don't want big globby bits of it.

Some chefs swear by using a wire balloon whisk, it helps them incorporate the egg white into the batter better. Some chefs swear using a spatula is better. I think it's a matter of preference.

[Lisa M]

Re: "Fluffy" Egg Whites....

Yeah, that's what I mean...beating them in a bowl and then incorporate them in to the recipe.

I used a spoon last time...next time the spatula.

Thank for the input