How to Beat Eggs with Hands

BEATING EGGS WITH HANDS

·         Beating egg whites with hands.

·         The Right Bowl

• Use a small deep bowl with a rounded bottom for four to five egg whites or a large, deep bowl for more.

• A copper bowl is ideal, since it will react chemically with egg whites to form fluffy, high peaks.  

• When using a stainless steel or glass bowl, add cream of tartar or lemon juice to achieve the same result as with a copper bowl

Avoid aluminum bowls which can cause whites to turn gray and wooden bowls, which tend to absorb oils from other usages and can retard your whipped whites.

• Bowl and beater should be completely clean and dry. 

The Right Eggs

• Fresh eggs will achieve the fullest volume as they are slightly acidic and this helps stabilize the proteins. As an egg ages, it slowly becomes more alkaline, which makes the proteins less stable. 

• The addition of an acid will fluff up your whipped egg whites. It stabilizes the whites and adds volume. Add 1/8 teaspoon of acidic ingredient (such as lemon juice, vinegar, or cream of tartar) per egg white, except for meringues, where 1/8 is used for two egg whites. The acid should be added to the whites just as they begin to become frothy during beating.

• You will get more volume when beating egg whites if you first bring them to room temperature. Set the eggs out on your counter at least 30 minutes in advance of your preparation. For a quick method, place the eggs in a bowl of very warm, but not hot, water for 5 to 10 minutes.

• If your recipe calls for the eggs to be separated, do this when the eggs are cold. Separate Eggs and Yolks carefully. 

Separated egg whites should not have any traces of egg yolks.   Beating egg will take time... minimum of 20 minutes , if it is done by hands.  Egg will raise nicely , i.e. you need more space .  Take big bowl and big egg beater. Beat egg nicely, with a very good speed.  Don’t give stirring movement.  You have to literally beat them.  While doing so, keep turning the bowl to get it mixed nicely while beating.  

When beating egg whites, at first you'll have a puddle of clear liquid with some large bubbles in it.

As you continue beating, the liquid will become opaque as it forms many more, smaller bubbles

If a point forms and then falls over immediately, the egg whites are at a soft peak, where the tip will bend . It may take time to get this consistency... be patience.





soft  Peak

From here, 20 to 25 more strokes with a whisk will bring you to a medium peak, and another 15 to 20 strokes to stiff peaks.






Stiff  Peak

According to the recipe…. Keep beating till you get soft or stiff peaks.



·         Use within 10 minutes.   The more you keep it as it is, the more the air gets escaped from the beaten eggs. 

Beating Egg Yolks with Hands :

Beat the yolks in the same procedure as beating egg whites, in a high speed.

If specified in recipe , add sugar and then beat.

For making ribbon,  yolk should be beaten till it changes its colour,  become thick and will fall like Ribbon , if you pour.