How to add beaten eggs whites to a mixture


How to add beaten eggs whites to a mixture
It is common in cooking or pastry, having beaten whites mix preparation to another without making them completely fall, here are some tips to help you to.
79,0014.2/5 for 32 ratings
Grade this recipe:

Last modified on: August 3rd 2012

You will need:

How long does it take?

Time required for this recipe:
PreparationStart to finish
10 min.10 min.

Step by step recipe


Stage 1 - 1 min.
How to add beaten eggs whites to a mixture : Photo of step #1
First, you should not beat them too firmly (like for meringue for example), otherwise they can "break".

Start by folding about ¼ of beaten egg whites into mixture with a flexible spatula (maryse)...

Stage 2 - 3 min.
How to add beaten eggs whites to a mixture : Photo of step #2
...mixing as normal. This will lighten mixture.

Stage 3 - 1 min.
How to add beaten eggs whites to a mixture : Photo of step #3
Then pour this lightened mixture into the remaining beaten egg whites.

Stage 4 - 5 min.
How to add beaten eggs whites to a mixture : Photo of step #4
And fold in gently with a vertical movement (instead of round and round), with the bowl tipped on its side.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
30 Kcal or 126 Kj8 gr0 gr0 gr
2 %3 %0 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
20 Kcal or 84 Kj5 gr0 gr0 gr
1 %2 %0 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Piped petits-fours, Hazelnut and orange cake, Financiers, Amaretti, Crust for tea, ... All

Other recipes you may also like

[Natural leaven]
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
207,529 284.1/5 for 31 ratings 7 days 15 min.
[How to heat milk without it catching on the bottom of the pan]
How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.
26,8195/5 for 3 ratings 1 min.
[You should not beat egg yolks at high speed to start with]
You should not beat egg yolks at high speed to start with
You should not start beating egg yolks and caster sugar at high speed, because this splashes drops of egg yolk against the sides of the bowl, which then go hard as they dry.
25,359 24.5/5 for 19 ratings
[How to prevent bad breath after eating garlic]
How to prevent bad breath after eating garlic
The main problem with garlic, is that even a long while after eating it, you often still have the smell on your breath.
10,019 24.5/5 for 18 ratings
[How to prepare leeks]
How to prepare leeks
Leeks are vegetables that are often muddy, we must be careful when washing them to remove mud that would be very unpleasant to "discover" the plate.
31,5765/5 for 1 ratings 30 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-11-17)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe (as 4 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page