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    Stages in Beating Eggs Whites

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    Janine Cuba
    The document discusses the stages of beating egg whites - [1] soft peak, [2] firm, and [3] stiff peak stages. It warns that overbeating egg whites past the stiff peak stage will cause them to become watery and separate. The document also provides tips for making meringue, such as using room temperature egg whites and ensuring no yolks or fat are present, as these can prevent the whites from beating properly.

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    Stages in Beating Eggs Whites

    Uploaded by

    Janine Cuba
    548 views8 pages
    The document discusses the stages of beating egg whites - [1] soft peak, [2] firm, and [3] stiff peak stages. It warns that overbeating egg whites past the stiff peak stage will cause them to become watery and separate. The document also provides tips for making meringue, such as using room temperature egg whites and ensuring no yolks or fat are present, as these can prevent the whites from beating properly.

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    The document discusses the stages of beating egg whites - [1] soft peak, [2] firm, and [3] stiff peak stages. It warns that overbeating egg whites past the stiff peak stage will cause them to become watery and separate. The document also provides tips for making meringue, such as using room temperature egg whites and ensuring no yolks or fat are present, as these can prevent the whites from beating properly.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    548 views8 pages

    Stages in Beating Eggs Whites

    Uploaded by

    Janine Cuba
    The document discusses the stages of beating egg whites - [1] soft peak, [2] firm, and [3] stiff peak stages. It warns that overbeating egg whites past the stiff peak stage will cause them to become watery and separate. The document also provides tips for making meringue, such as using room temperature egg whites and ensuring no yolks or fat are present, as these can prevent the whites from beating properly.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 8

    BREAD AND PASTRY

    STAGES OF BEATING AN EGG WHITES

    To check, turn your whisk or the mixer’s beaters upside down and observe the peaks formed.
    1. Soft Peak Stage - the peak is still soft and droops after a few seconds.
    2. Firm Stage - the peek has more -body and keeps its shape more easily. The peak will
    hold but the tip still bends.
    3. Stiff Stage – the mixture is thick and the peak holds up straight without collapsing. Stop
    when you've reached this stage to prevent the eggs from breaking apart. Overbeaten eggs
    will leave a dull and watery mixture with grainy clumps of foam.
    4. Dry Stage – the glossiness is lost. The foam is white but dull and the volume lessens.
    When it is left to stand, liquid separates at the bottom. At this stage, the egg whites have
    been overbeaten and should not be used anymore.
    TIPS ON MAKING MERINGUE
    • Egg whites beat best at room temperature rather than when
    cold.
    • Make sure egg whites are free from any yolk or any oil/fat or
    else it won't form a good foam.
    • Take care when separating egg because yolks contain fat and
    can hinder in the beating of the egg whites.
    • Do not overbeat egg whites. Instead of increasing volume, the
    air will be lost and water will accumulate at the bottom.
    • When baking meringue, bake it in a slow oven so it won’t brown
    before the egg whites are sufficiently dried out.
    How can you test if the egg whites are already
    beaten enough?

    • If the egg whites are already stiff or thick, when


    it stand on its own and when you invert the
    mixing bowl, the egg whites doesn’t flow or
    drop.
    How can you separate egg yolks from egg whites?

    • Do it one at a time and use three bowls, one for


    the whole egg, one for yolk and one for egg
    whites. Also called as Three Bowl Method.

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