Things You'll Need:
- Balloon whisk
- Egg whites
- Metal bowl
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Step 1
Hold the whisk correctly. The best and most comfortable way to hold a balloon whisk is as if it were a pencil. Rest the handle of the whisk in the crease between your thumb and forefinger, with the end of the handle sticking up. Let the rest of the handle go forward between your forefinger and middle finger. Have a steady grip, but not tight.
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Step 2
Practice the wrist motion. The majority of the work in whisking is done with the wrist. Practice making a small circle toward you with the whisk, trying to use only your wrist. This way, you will be able to maintain the circular motion needed to incorporate air, without tiring your entire arm.
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Step 3
Practice with egg whites. No ingredient can illustrate better whether you are whisking correctly than egg whites. Make sure the whites are in a metal bowl and are around room temperature for best results. Begin by whisking in a circular motion toward you. Remember that the idea behind whisking is not to simply incorporate ingredients together, but to introduce air, as well. You may experiment with speed at this point, determining the speed at which the whisk is most effective on the egg whites. After a couple minutes of proper whisking, the egg whites should begin to froth, then turn foamy and eventually form soft then stiff peaks.
