Content

• Steps
• Method 1 of 3: Part One: Separating the Whites from the Yolks
• Method 2 of 3: Part Two: Beat the Whites
• Method 3 of 3: Part Three: Putting Protein into the Dough
• Tips
• What do you need

To make a puffy cake batter (as shown in this guide), as well as soufflés or incredibly tender waffles, egg whites are added to the dough. It takes a little practice. Egg whites must be added carefully so as not to spoil their airy texture.

Steps

Method 1 of 3: Part One: Separating the Whites from the Yolks

1. 1 Choose very fresh and cold eggs. To separate the whites from the yolks more easily, choose large or very large eggs. The best results can be obtained with very fresh eggs, as the protein strands that give the egg whites hardness break down over time.
2. 2 Peel off the white carefully so that the yolk or shell pieces do not get caught in it. There are several ways to do this:
   • Gently break the eggshell in the middle and hold over a plate so that the protein slowly flows into the plate and the yolk remains in the shell.
   • Method two: place the entire contents of the egg in an empty plate, and then drain the white, being careful not to touch the yolk. You can use a spoon to hold the yolk. Both methods take some practice.
   • Method three: Hold a slotted spoon over the bowl. Crack the egg and let it drain onto a slotted spoon. This way the white will drain into the bowl and the yolk will remain in the slotted spoon.
3. 3 Let the egg whites come to room temperature. You can save the yolks for another recipe - for example, make homemade mayonnaise.

Method 2 of 3: Part Two: Beat the Whites

1. 1 Place the egg whites in a straight-sided, rounded bowl and beat at above medium or high speed on a mixer. Run the mixer around the perimeter of the bowl to mix the ingredients thoroughly and evenly.
2. 2 Beat the whites until the desired consistency is achieved. Well-beaten whites should be evenly white and thick. They form soft peaks and look light and fluffy. This is the final moment.
   • Some cookbooks recommend adding a little (usually less than ¼ teaspoon) of tartar to help the whites whisk faster.
3. 3 Add about a third of the whipped egg whites to the dough and stir. This will soften the dough and the remaining protein will be easier to introduce.It is enough that the dough is barely mixed and looks a little lumpy.
   • Make sure the rest of the ingredients are thoroughly mixed according to the recipe you are using before adding the proteins.

Method 3 of 3: Part Three: Putting Protein into the Dough

1. 1 Add proteins to the dough. Then, using a large kitchen spatula, gently lift up half of the dough and cover the other half with it. Do this a few more times.
   • It is even better to add proteins to the dough with a metal spoon or spatula.
2. 2 Do not mix the dough with proteins. The purpose of this process is to keep air in the whipped egg whites. Be careful to mix the dough just enough to distribute the proteins evenly, and never use an electric mixer.
3. 3 Ready. The finished mass should still look lumpy, and even squirrels can show through here and there.

Tips

• Don't add protein until you're ready to start cooking. Some doughs require refrigeration before cooking, but the whipped egg whites can quickly fall off and lose their quality.
• Whites at room temperature whisk better than chilled whites from the refrigerator.

What do you need

• Electric mixer.
• Large kitchen spatula.
• The container in which you will mix the ingredients.
• Fresh eggs.