Frothed eggs is used in many culinary recipes, but preparation has certain specifics. If from eggs foam doesn't turn out, then and it will be possible to forget about tasty pastries. In practice to master this science not so difficult, besides to services of modern hostesses various household appliances facilitating process are presented.
It is required to you
- Egg whites;
- sugar;
- salt;
Instruction
1. Before shaking up eggs in foam, it is necessary to separate the yolks from the whites. Do it very accurately as presence at proteins even of small particles of a yolk can interfere with beating.
2. Eggs take fresh: if they lay in the fridge month, then foam can not rise.
3. Before starting beating, proteins have to be warmed to the room temperature as cold foam is formed more slowly.
4. Take clean dry ware, put in it whites. If on walls of ware there is a moisture or traces of fat, then protein whip with sugar won't turn out.
5. Shake up eggs by means of the mixer with a nozzle from a thin wire. In the absence of the mixer beat whites a nimbus, but this occupation more labor-consuming. Facilitates beating process the small pinch of salt added to proteins right at the beginning.
6. It is necessary to begin process with small turns, gradually increasing intensity of rotation. If to begin beating with high turns at once, proteins can remain liquid. Originally beat whites without sugar and only when they begin to rise, gradually add sugar.
7. A frothed eggs best of all turns out with icing sugar, but not with sugar as the last can fall by a bottom and it is bad to be dissolved.
8. Add sugar in process of dissolution in protein of the last portion.
9. The testimony of readiness of proteins is degree of their density. If process was successful, then foam has a firm texture and it is possible to get from ware of a squirrel only a spoon. They for beating don't fall out of a bowl even in case to turn it contents down.