I just had sex with your mom?!
I just had sex with your mom?
and I was wondering, how exactly do you beat egg whites until they are stiff? I often see this step in recipes, but I will beat them with an electric beater for 20 minutes and all they do is turn cloudy. How do you beat them to whip? Do I have to add an acid or something?
Answers:
Who hasn't had sex with my mom, you know you have now got the std she has right....
Why are you asking about beating eggs anyway, she likes waffles for breakfast.
Source(s):
j
and i had sex with yr mom... use a metal bowl and eggs that are not too cold
you beat them until they look sort of like an icing. you can add a 1/4 teaspoon of baking powder to help.
Weird way to form a question.
Anyway. Eggs have to be at room temp to whip - sounds to me like you're using cold eggs. Also make sure you are using a non-reactive bowl, some metals will prevent the eggs from whipping. You can use a copper bowl, which is best, but most folks don't have one, or a glass bowl if you aren't sure if your bowls are reactive or not. Adding a bit of cream of tartar will help, and will also stabilize your meringue.
Wow - you REALLY need to stop digging in the cemeteries.
Beat the egg whites with an electric mixer; if they don't stiffen, add a quarter-teaspoon of cream of tartar. Use a COLD glass bowl, and make sure the whites are cold as well.
Make sure everything is extremely clean, the slightest bit of grease will keep the egg whites from whipping. You don't need to add anything to it, but you could add cream of tartar to help it along. And they don't need to be at any certain temperature, warm, cold, they'll whip up either way, where do people hear these ridiculous myths? BTW, how was she?
Man 20 min will pulverize them,lol. Maybe 5 min,depending on how many. You can use a pinch of cream of tartar to help,or I use a pinch of salt. Make sure everything is clean and free of oils first,and chill the beaters and the bowl. You just want them to be similar to a stiff whipped cream. If you take the spoon out,and it forms a peak which keeps it's shape,your done.
Interesting opening to a question
A few guidelines to follow:
Egg whites should be at room temperature.
Use a metal bowl when possible. Make sure bowl and beaters are very clean and free of any kind of oil on them.
Make sure that there is no egg yolk in the egg whites. Yolks contain fat and fat or oil keep egg whites from whipping up.
Beat them until they look like a foam (foamy stage) then add a pinch of cream of tartar (this helps whites to stabilize)
beat at medium to high speed until they form stiff peaks or peaks that keep their shape. This takes about 3 to 5 minutes depending on how many eggs you use.
If adding sugar or powdered sugar- add it after the foamy stage and add sugar gradually until all the sugar is incorporated into the egg whites.