How to Whip Egg Whites.

Introduction

An egg white is about 90% water and 10% proteins (ovalbumin, conalbumin, ovomucin, etc.). When whisked, air is incorporated, the proteins unfold (mechanical and thermal denaturation), and align around the bubbles to stabilize them.

If stored in the fridge, take the eggs out, separate the whites from the yolks, keep the yolks chilled, and let the whites sit at room temperature for 30 minutes.

When preparing whipped egg whites, adding salt at the beginning slows down the foam formation (it takes longer for the whites to stiffen). This is due to changes in electrostatic interactions between proteins, which hinders rapid network formation. It is therefore recommended to avoid adding salt immediately.

Avoid chilling the bowl and whisk in the freezer to create a thermal shock with room-temperature whites. Cold slows protein denaturation, making the whites less “flexible” and less able to trap air.

Adding an acid (lemon juice, vinegar) lowers the pH of the egg white (which is naturally alkaline), facilitating partial protein denaturation, unfolding, and alignment around air bubbles. This creates a more stable foam resistant to heat.
The recommendation is 1 teaspoon of white vinegar per 4 egg whites, added at the beginning to strengthen the structure without affecting taste.

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The method

Separate the whites from the yolks and set the yolks aside.
Let the whites rest at room temperature if they were refrigerated.
Pour the whites into a clean, dry mixing bowl (important).
Whisk the whites at medium speed until they become foamy.
Optionally, add a splash of lemon juice or vinegar.
Increase the speed and continue whisking until “soft peaks” form.
Check the consistency and stop before they become dry or grainy.
Optionally incorporate salt or sugar depending on the final use.

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Additional Tips

What are “soft peaks”?
Soft peaks occur when the tip of the whisked whites forms a point that holds without collapsing.

Beware of over-whipping: Once the whites become grainy or dry, they have passed the optimal stage. They will collapse and release liquid. Adding a few drops of ice-cold water can sometimes rescue the foam.