Pesach separating eggs question

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jzmom

Mon, Mar 19 2012, 9:56 am

So many pesach dessert recipes say beat egg whites until stiff. Can anyone give more specific advice on how to know when egg whites are done?

Thank you.

grace413

Mon, Mar 19 2012, 9:58 am

When stiff, there should be peaks of egg white standing up.

Mon, Mar 19 2012, 10:35 am

To be more specific, when you lift the beaters out of the egg white, the peaks formed by the egg white will stand up without flopping over at all. It may take longer than you think it should.

If the instructions say to beat egg whites to a "soft peak," that means when you lift the beaters, the peaks bend over a little bit.

Once you've done all that beating, be sure to keep the egg whites fluffy by folding them gently into the other ingredients, rather than stirring vigorously.

sarahd

Mon, Mar 19 2012, 10:38 am

When you stick a teaspoon in the snow and it stays upright.

intrigued

Mon, Mar 19 2012, 10:52 am

If you turn it upside down and it stays.

ra_mom

Mon, Mar 19 2012, 11:24 am

Make sure your bowl and electric beaters are perfectly dry.
Turn on your machine and beat until the whites are stuff. Like intrigued says, if it looks stiff, turn over the bowl, and if the eggs stay put, they are stiff.

bangorrebbtzin

Thu, Mar 22 2012, 7:23 am

the best test to know when egg whites are stiff is that when you lift the beaters, or trail a spoon through them and pick the spoon up, the egg whites stay put in the shape they're lifted. when they're not quite ready, at "soft peak" stage, right before they get stiff, the egg white falls over gently. you've beat too far if your egg whites are starting to look like cottage cheese. If that happens, just add another egg white to the batter and keep beating.

kalsee

Thu, Mar 22 2012, 7:28 am

bangorrebbtzin wrote:

If you have sugar added to the whites, they will always be soft. They won't get stiff.

Ima2NYM_LTR

Thu, Mar 22 2012, 10:00 am

intrigued wrote:

If you turn it upside down and it stays.

but if it isnt ready when you turn it upside down........

est

Thu, Mar 22 2012, 10:01 am

also it is best to use eggs that have reached room temp.

does anybody else fold the whites into the mixture with a WOODEN spoon?

nylon

Thu, Mar 22 2012, 5:57 pm

kalsee wrote:

bangorrebbtzin wrote:

If you have sugar added to the whites, they will always be soft. They won't get stiff.

They will get stiff, like for meringue, but stretchy-stiff and it takes a LONG time even with a stand mixer. They won't go grainy though.

if you can find KLP cream of tartar (I think I've seen this? it's a wine salt so it should in theory be available), adding 1/8 tsp per white when the whites start to go foamy will keep the whites from being overbeaten and going grainy.

I use a silicone spatula to fold.

ra_mom

Thu, Mar 22 2012, 7:44 pm

kalsee wrote:

bangorrebbtzin wrote:

If you have sugar added to the whites, they will always be soft. They won't get stiff.

I'm sure OP will be following a recipe. She just wasn't sure what it meant to beat/whip up the eggs.

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