Pesach separating eggs question

Senior Member Joined: Feb 08 2008 Posts: 142

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.

Diamond Member Joined: Mar 29 2005 Posts: 3592

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

Diamond Member Joined: Aug 07 2006 Posts: 2556

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.

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

Gold Member Joined: Feb 15 2011 Posts: 1107 Location: UK

If you turn it upside down and it stays.

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.
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Really Awesome Mom!

Beginner Joined: Nov 02 2010 Posts: 4

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.

Executive Member Joined: Dec 01 2009 Posts: 443

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?

Diamond Member Joined: Nov 30 2006 Posts: 2595