Add Egg Whites for Belgian Waffle Recipe

Video Transcript

"Hi! This is Karen for Expert Village. Now we are going to whip our egg whites into our batter and fold them into our batter. I've already put our egg whites into our bowl. You want to sure your bowl is clean, very clean and free of any oils. Also, your beaters should be clean and free of any oils. If there is any oil around the pan and the beaters, the egg white simply won't whip up. Okay we are going to whip it until soft peaks and we will show you what soft peaks look like when the beating is finished. Okay. These egg whites have been whipped still soft peak stays. The air bubbles are very light, very small and it is not so stiff. When you pull it up, it makes like little point, it falls not so stiff. We are going to scrape that off right into our batter and we are not going to stir this. We are going to fold it in simply means to pull the batter from the bottom and just flip it over the top. Pull it from the bottom and flip it over the top and what this does is it incorporates the egg whites without pushing all the air out of it which is what we want. We want the air into there to make our better nice and airy and fluffy. So we will fold that in. You turn the bowl and you bring the bottom over the top and you turn the bowl and bring the bottom over the top and continue this until it is uniformed. So when that is done it looks nice and airy and fluffy. We will put this into the refrigerator and this can set over night. In the morning we will stir this down and we will be able to cut this right out."