Whipping Egg Whites Using Hand Whisk

Eggs – 4 Number
Sugar – 1 n 1/2 Tbsp
Lemon Juice (Or) Cream of Tartar – 1tsp
Glass/Stainless Steel Bowl

Hand Whisk Method

• Keep the Eggs in room temperature at least 2 hrs before whisking.
• Separate the whites from yolks with no traces of yolks.
• Start whisking in front and back motion as shown in the video.
• When begins foaming add lemon juice/cream of tartar and continue whisking.
• When soft peaks attained add sugar and continue beating till hard peaks attained.
• Took 12-15 minutes for me to attain the peak, In between stopped a while for clicking and recording :-).
• I substituted egg whites for Sponge Cake and Pan cakes.

Note:
Adding lemon juice/cream of tartar prevents over beating eggs.

Using Electric Blender

• Beat the egg whites until they are foamy.
• Add the cream of tartar (Pic 1) and continue to beat on medium speed until they reach soft peak stage (Pic 2).
• You will know your egg whites have reached this stage when the beaters start to leave a trail or when the peaks fall over when the beaters are raised (Pic 3).
• Add the remaining 2 Tbsp of sugar and continue to beat the egg whites until they form stiff peaks (Pic 4) when the beaters are raised.