What I'm i doing wrong???!
Answers: i have a recipe that tells me to whisk an egg white until it stands in peeks. no amount of whisking gets the bloody thing to stand in peeks, what I'm i doing wrong?
You can do it by hand you just need the right piece of a equipment :
Get a commercial quality 12-14" balloon whisk
Make sure that your bowl is grease free and reasonably warm
Make sure that your egg whites are warm -like 90F
And whisk away -do not forget to add the cream of tartar
Finger testing for peak stages
Dip a very clean finger into the egg whites and and have the egg whites stand up on the end of your finger
If the peak falls over :
Rapidly -its a soft peak
As if in slow motion -it's a medium peak
Stands up straight -it's a stiff peak
It's better to use a hand mixer and get it done on medium-high or high speed (depending on your mixer). It just takes too much out of an arm to try and do it the normal way lol.
You need to use an electric mixer. I have had this problem before and it is almost impossible to do this by hand unless you are extremely persistent and strong.
Just use an electric mixer. A better way to tell if the whites are hard enough is to turn the bowl sideways. STOP if the whites slide while you are tilting. If they slide a tiny bit, they are ready. Also, if you can hold them upside down in the bowl and not have them move, they are fine.
I'm able to do it with a hand mixer, on the highest setting.
you realy do need a electric mixer some people have a knack at doing it by hand but mixer best
You really are not doing anything wrong. You just can't move your hand anywhere fast enough to get enough air incorperated into the egg whites to get them to stiffen up to what you need. Like every one else has suggested use a hand mixer to whip up the whites. I carry a old hand cranked mixer with me when I go camping to whip egg whites for my waffles I like to make.
You have to have a completely grease free bowl and not a drop of egg yolk in it,or they will never whip up.
I chill the bowl and whip or beaters in frig.before whipping.
Here is the secret of whisking by hand (I learned this as a student at Le Cordon Bleu in London).
Whisking in a copper bowl will give you half again as much volume with your egg whites - there's something in the copper that makes them whisk faster with more air in them but, as few people have a big, copper, bowl like mine -- I agree with everyone who said to use a hand-mixer!
I agree with the hand mixer....but another hint is to take the eggs out about 20 minutes or so before you start to whisk them....better if they are closer to room temperature than refrigerator temp.
i have this problem also sometimes.the whites should be at room temperatre and use electric mixer on medium-high speed and it needs some time to be done, for about 5-8 minutes so take your time
It can be done by hand, but it takes a long time. I use a stand mixer on medium, then med-high for a minute for stiff peaks.
only one person said cream of tartar...wow...good job dude!!!!
Yay Mr Danger!!!!