Beating Eggs

March 1, 2025

Hello Friends,

Many recipes will tell you to add eggs. Some will tell you to add whole eggs, egg whites or egg yolks. The recipe will probably instruct you as to how to beat them. This technique can be very important to the process of preparing the recipe.

Eggs give more volume when beaten if they are warmed to room temperature before beating. If the whites and yolks are to be beaten separately, separate them as soon as you remove them from the refrigerator because they separate more easily when cold. Do not beat until ready to use.

When the recipe instructs you to BEAT THE EGGS SLIGHTLY, use a fork and mix only until the texture is broken up.

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If the recipe says to BEAT UNTIL THICK AND LEMON COLORED, beat whole eggs or egg yolks thoroughly using a beater until they become thick and the color changes to a light yellow.

If you are told to BEAT EGG WHITES UNTIL STIFF, separate the eggs while cold making sure there is no speck of yolk in the white. Then let the whites set about 30 minutes to room temperature. Beat with a mixer until the mass is stiff; at this point the cells are very white and uniformly small in size. The whites will flow slowly in one mass when the bowl is tipped. Do not beat any longer until the whites are dry.

The GOOD EGG is a valuable ingredient to most of us cooks; most recipes I make include at least one egg.

Your friend, Frances