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.

MIBE illustrations - the skiing egg 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.

•

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.

•

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.

Tasty Wall Art

Do you love culinary art and want to have these recipes in your kitchen? Visit MIBEARTSHOP.COM to order the poster "The Egg as King" and discover other unique creations.

After noticing among my friends and family that many people cook approximately, when just a little precision and minimal effort can lead to excellent results, and being passionate about cooking, I created cuisinerlesoeufs.fr to share my recipes with you.
"The Egg as King" is a (bad) pun on the "spoiled child," both to honor it and because the egg is fragile and precious, yet always at the center of everything (!).
AFFICHE - l'œuf en roi par MIBE - MIBEARTSHOP.COM

• perfectlycookedegg.com • Frédéric MILLIARÈDE-BESCH - Agence MIBE • Copyright 2025 • • Legal Notice • Privacy •