To turn egg whites into fluffy foam requires certain skills and knowledge.
Expert of the online publication BelNovosti, chef Yulia Arkhipova, shared the rules that must be followed to obtain a fluffy protein mass.
First, the whites must be warm.
If they are cold, then even after long beating, you will not get a fluffy mass.
Warm whites have a soft consistency, which is easily saturated with oxygen when whipped, which makes the mass fluffy and airy. In addition, warm whites hold their shape better and do not spread when baked.
Secondly, the bowl for whipping should be metal or glass.
Plastic containers are not suitable, as the proteins may react with the plastic and lose their properties.
Before whipping, the dishes should be doused with boiling water, washed well and dried. To be on the safe side, you can wipe them with lemon juice and wait until they dry completely.
Thirdly, when whipping the whites there should be no foreign impurities, such as yolk or water. If even a drop gets into the whites, you will not be able to whip them to a fluffy mass.
And fourthly, you can add additional ingredients that can facilitate the whipping process, for example, a pinch of salt or lemon juice.
Earlier, the expert told how to properly defrost meat .
Expert: Julia Arkhipova
