BEATING EGGS

Te Ao Hou, March 1959, Page 62

BEATING EGGS When an egg is beaten it forms a foam of many bubbles that have the ability to hold air. When these bubbles are incorporated into a mixture they lighten it—if the mixture is subsequently cooked the heat applied makes this air expand. Providing the heat is applied gradually the tiny walls of each bubble coagulate and the finished product does not collapse when it is cooled. Whole eggs can be whipped to increase their volume about 6 times, egg whites will increase in 7–8 times and egg yolks about twice. Once eggs are whipped to their maximum volume they cannot expand further. Continued beating will then reduce the volume! Fresh eggs beat more easily than stale ones, but not too fresh 2–3 days old eggs give the best volume. Eggs also need to be cool to beat well, but not too cold; eggs from a refrigerator should be removed at least one hour before they are beaten for good results. Use the correct shaped bowl to suit the beater—if the bowl is too shallow the egg white will not cover the blades of the beater and beating will be a tedious process.