Why wont my eggs whisk?!
Answers: I am trying to make a mousse and not matter how much i try my eggs whites just dont seem to want to go stiff, or even firm would be progress. What am i doing wrong? Am i whisking to hard?
Try this..
It is possible to beat eggs whites by hand, but it will be tiresome. Here are a few tips. The best utensils for beating by hand is in a copper bowl with a whisk. If you do not have a copper bowl** (and most people don't), use glass or a ceramic one. Your bowl shod be fairly deep and both the bowl and the whisk should be completely dry. This is very important. Your egg whites should be at room temperature as they will expand better when warm. Add a pinch of salt to the egg whites before whipping, then, about 1/4 of the way through the beating process add a pinch of cream of tarter or one to two drops of lemon juice or vinegar. This will stabilize the egg whites and helps keep the bubbles from bursting when you stop beating.
** If you do have a copper bowl, scour it with vinegar, dry thoroughly and omit the salt.
1 week ago
try using a mixer. the more air that gets into the white the firmer they will become. keep going with the whisk if you don't have the blender it will happen
use a metal bowl and some cream of tartar....
I do hope you are using an electric mixer, no human can whisk that much. did you get any yolks in there at all?
start over ....make sure that your bowl is completely free of water or oil...and the whites are free of any yoke...
I do them by hand and it takes effort but you can get a good peak.
I love to watch cooking shows, so I tried this and it worked like a charm . eggs room temp and I whisked them in a copper bowl.
But for every day things. eggs room temp. Not a smidgen of yolk. And I think that is what cream of tartar is for.
also it could be that the kitchen is too hot...open the window
They will, but they take time, make sure all your stuff is free from fat
No matter how long you whisk, you will not get stiff egg whites-personal experience. Other comments regarding egg yolk are right on. Cream of tartar will help, but only if you are using a mixer. It should take you about 3 minutes max to get really stiff egg whites for your mousse, no matter what temperature the eggs are when you use them.
make sure the eggs are fresh, the bowl is cold and the whisk is cold
use a hand mixer they will go stiff faster sometimes with a whisk it is hard to wisk it fast enough to make them go stiff
Time to break out the electric mixer.!! Your arm will fall off if you try to do it with a whisk..