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Whip egg white problem

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By satimis 16 Apr 2012 09:31	Whip egg white problem Hi, I started baking sponge cake recently using whipped egg foam method, whipping egg yolk and egg white separately and without baking powder and baking soda added. I have no problem on whipping egg yolk but encountered problem on whipping egg white. Recipe: (egg white) 5 medium egg white 80g sugar 1 tsp lemon juice/acetic acid as foam stabilizer Whipping time >5 min Out of 5 times I only succeeded once to form peak. The whipping method is the same using whisking from slow -> high speed (turbo speed). Increasing whipping time didn't solve the problem, without peak formed. I can't understand why I only succeed one time. I recall I use Nihon white egg once but have no recollection whether it was the successful case. The rest cases I used brown eggs. Please help. B.R. satimis Reply Quote
By satimis 16 Apr 2012 10:59	attention to be paid "Make sure the whisks and bowl are clean and dry. The slightest speck of oil will cause problem." Thanks. I used glass bowl. Also I'll pay attention to trace of egg yolk and add sugar finally after the peak formed. That was my recent finding on searching Internet. Any further comment/suggestion would be appreciated. satimis Reply Quote
By Welshcookie 21 Apr 2012 21:00	Egg whites You didn't mention whether you added a small pinch of salt. I always do. Reply Quote
By satimis 22 Apr 2012 11:56	egg white w/o salt "You didn't mention whether you added a small pinch of salt. I always do. " Salt was added to flour which was fold in egg yolk Reply Quote
By Welshcookie 22 Apr 2012 15:39	Egg whites The salt - only a little pinch - is added to the whites when you whip them. It helps to stabilise them. The age of the whites also makes a difference. Were they newish eggs? Older eggs give watery whites which don't whip up so well. Or perish the thought battery eggs; I have had no experience of them for many, many years. The best whip-up is obtained from previously frozen egg whites. That is ones that have been stored in the freezer, not ones frozen and defrosted just before you whip them. Reply Quote
By satimis 24 Apr 2012 15:46	Adding salt in addition? "The salt - only a little pinch - is added to the whites when you whip them. It helps to stabilise them. - snip -" I already add 1 tsp acetic acid as stabilizer. Whether add a pinch of salt in addition? Other advice noted. Thanks B.R. satimis Reply Quote
By Welshcookie 24 Apr 2012 16:37	Egg whites I have never added any acid to egg whites before whipping them. I think you mention lemon juice in one of your posts. Maybe that is where you are going wrong. Reply Quote
By Welshcookie 24 Apr 2012 16:38	Egg whites And the colour of the egg shells is quite immaterial. Reply Quote
By Darkginger 24 Apr 2012 23:33	Eggs Yep - the colour of the shells is down to the breed of the chickens that lay them. Some lay white ones, some brown - and Maran hens lay deep brown eggs - but the inside is exactly the same! Some even lay slightly blue eggs - still the same inside! Reply Quote
By satimis 25 Apr 2012 09:47	Advice noted "I have never added any acid to egg whites before whipping them. I think you mention lemon juice in one of your posts. Maybe that is where you are going wrong." I got it. Thanks Reply Quote
By Linzechris 25 Apr 2012 13:52	Welshcookie 'The best whip-up is obtained from previously frozen egg whites. That is ones that have been stored in the freezer, not ones frozen and defrosted just before you whip them.' Sorry to be dumb but I read this but don't understand it. To get a better whip I froze some egg whites then defrosted them before making meringues. It didn't make much difference to them but they still whipped up ok. What should I have done? I am interested in knowing as I make meringues quite often. Any advice appreciated to make them even better. I didn't know about the salt so that's going in next time.x Reply Quote
By Welshcookie 25 Apr 2012 15:02	Egg whites I was supposing the OP was not an experienced cook. I was suggesting using up egg whites that have been squirreled away in the freezer being surplus to requirements when making a dish that used mainly yolks. Not in this case obviously as the OP is using the yolks. It was just an aside. Making meringues is a perfect use for them. I did not want the OP to think it was necessary to freeze and defrost the egg whites especially for the recipe he/she is struggling with. Reply Quote
By Kayb 25 Apr 2012 15:11	Copper and egg whites Have you tried 1/2 tablet (crushed) of copper added to two egg whites? Professional chefs say it works wonders, apparently it replicates the amount of copper that comes off the bowl when the whites are whisked in a copper bowl. Copper tablets can be bought at a health food shop. Karen Reply Quote
By Linzechris 26 Apr 2012 10:06	Thanks WC I get it now! Sorry, think I was having a senior moment there! I've never heard of adding copper.How weird. If anyone tries this then let us know if it works! Reply Quote