How to Fold in Egg Whites

Folding egg whites into a sweet or savory batter creates a light and fluffy texture. The technique takes a little practice and a slow and gentle hand but once you've done it a number of times you're guaranteed good results each time.

Difficulty: Moderate

Instructions

Things You'll Need:

• Fresh eggs
• Two bowls
• Electric mixer
• Spatula

1. Choose large or extra large eggs that are very fresh. Refrigerate them and use them only when cold. The larger the eggs, the easier it is to separate them.

2. Separate the eggs by breaking the eggs over a bowl and let the egg whites drip out while the yolks stays in the shells. This process will take some practice.

3. Set the egg whites aside and let them reach room temperature.

4. Pour the egg whites into a mixing bowl and beat them at medium high speed with an electric mixer. Beat the egg whites until they are white and stiff and form soft peaks.

5. Place a quarter of the beaten egg whites into the batter and mix to temper the batter which simplifies the process of adding in the rest of the egg whites.

6. Slide the egg whites from their bowl into the bowl containing the batter. Insert the edge of a spatula down the middle of the mixture and gently turn half the batter mixture over onto the other half of the batter. Continue this process taking care not to stir the batter so that you retain the air you have beaten into the egg whites.

Tips & Warnings

• Folding in egg whites is best achieved when you use fresh eggs because as eggs age, the protein inside the eggs breaks down over time which causes the whites to stiffen.
• Add a 1/4 teaspoon of cream of tartar to speed along the beating process.
• You should thoroughly mix all other ingredients in the recipe before adding the egg whites.
• The best way to learn how to fold in egg whites is to watch someone do it, so seek out an experienced baker and ask if she can demonstrate the technique.
• When separating the eggs, be careful not to get any shell pieces or yolk mixed in with the whites.
• When folding in the egg whites only fold the batter enough to incorporate the whites. Always perform this action by hand and never with an electric mixer.

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