Baker's secret: Perfect egg white foam with a vinegar twist
Everyone is surely familiar with the classic test of turning the bowl upside down. In an ideal world, stiffly whipped egg whites stay put. However, in reality, that's not always the case. Often, the foam is almost whipped but still slides along the sides of the bowl. Luckily, bakers have a trick for this.
Well-whipped egg whites are essential in many culinary recipes—from omelets and pancakes to sponge cake or a stunning Pavlova meringue. As spring arrives and summer approaches, the desire for light cakes with seasonal fruits grows. This tip for whipping egg whites will undoubtedly come in handy.
What eggs are suitable for making foam?
Before separating the egg whites from the yolks, pay attention to the eggs themselves. Interestingly, they don't have to be very fresh; eggs that have been in the refrigerator for 3-4 days are easier to separate. However, don't whip them immediately after taking them out of the fridge. Let them sit for about 2 hours to warm up to room temperature.
Once ready, you can separate the egg whites from the yolks. Don't hurry. It’s crucial that not even a drop of yolk mixes with the egg white foam. Ensure your beaters are perfectly clean and dry, and prepare the bowl meticulously.
A baker's trick for whipping foam
Recently, during a conversation with a bakery owner, I discovered that before whipping egg whites, it's best to rub the bowl with vinegar. Additionally, the beating bowl should not be plastic but glass, metal, or ceramic, as these materials are more sterile.
Why use vinegar? It helps further degrease the bowl. A cotton pad soaked in a small amount of vinegar will suffice. Alcohol can also be used for this purpose. Some bakers add a little vinegar or a few drops of lemon juice when whipping egg whites, as the acidic addition helps stabilize the foam's fluffy consistency.
Aquafaba foam
Rub the bowl with vinegar or alcohol when whipping aquafaba foam. Aquafaba is the liquid from cooking chickpeas or the brine from other legumes. It's easiest to whip foam from the brine left after draining chickpeas from a can or jar. When cooking legumes at home, achieving the right proportions of water to protein can be tricky.
For meringue recipes, replace one egg white with two tablespoons of aquafaba. Be sure to add sugar at the end of the whipping process gradually.
