How to beat egg whites


How to beat egg whites
Beat egg whites is very common in cooking and pastry, here are some tips to get there easily.
560 K 3.5/5 (109 reviews)
Grade this recipe:
Keywords:
Last modified on: February 21th 2011
For 4 eggs whites, you will need:
  • 1 egg white 4 egg whites
  • 2 lemon juice ½ teaspoon lemon juice
  • Total weight: 125 grams

Times for this recipe
Preparation: 5 min.

Step by step recipe


Stage 1 - 5 min.
How to beat egg whites
They should be beaten at high speed.

If they are for savoury or neutral preparations (i.e. without sugar), add a teaspoon of lemon juice before starting to beat to prevent them "going grainy" which can happen with very fresh egg whites.

If they are for sweet preparations (for meringues for example), incorporate 2 tablespoons of caster sugar from the total sugar you plan to add, halfway through beating, which makes it much easier to beat and to incorporate the remaining sugar.

Stage 2
How to beat egg whites
Beating egg whites incorporates air, which creates a foam made up of ever smaller bubbles of air and drops of white (albumen + water), see the microscope photo on right.

This fact give us some rules for egg whites:
  • Fresh egg whites give better results that old ones, because they contain more water.
  • If you add water or a liquid which contains some (fruit juice, ...) to egg whites to be beaten, you will have a greater volume of foam.
  • Fat is the enemy when beating egg whites, because it obstructs or prevents the formation of foam, so it's necessary to be sure that the egg whites contain no traces of yolk (not a drop), and that the container that you're going to use is completely clean (be particularly careful with plastic bowls).
Keeping: 1 hour bfore use.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe6 RDI=2 %0030 RDI=1 %110 RDI: 1 %
Per 100 g4 RDI=2 %0020 RDI=1 %90 RDI: 1 %
Per egg whites1 RDI=1 %006 RDI=0 %30 RDI: 0 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg
How much will it cost?
  • For 4 eggs whites : 0.40 €
  • Per egg whites : 0.10 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Blackcurrant jelly
Blackcurrant jelly
Blackcurrants are full of flavour and make an excellent jelly. In the depths of winter, you'll be glad you made some now.
September 8th 202134 K4 60 min.
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8th 2020340 K5 1 hour 15 min.
Caramelised apple pie
Caramelised apple pie
Apple pie made with caramelised apples.
September 11th 2018262 K4.3 1 hour 55 min.
Toasted almond cake
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.
July 5th 2016245 K4.4 2 hours 2 min.
Nanou's chocolate cake
Nanou's chocolate cake
A moist melting cake, very very chocolaty...
June 22th 2013286 K4.6 1 hour 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe (as 5 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 e-mail address 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