Egg Whites Won't Stiffen
I was making Waffles the other day, and was whipping egg whites in a plastic Tupperware, but after an extremely long time, they hadn't stiffened. I looked in the special help section of my cookbook to find out why and I noticed that it says that egg whites can be beaten in glass or metal, but not plastic.
Does anyone know why this happens?
Best Answer
It is virtually impossible to get every last trace of grease/oil out of plastic containers.
Egg whites will not whip with even the slightest trace of oil/grease anywhere in the bowl, on the beaters, etc.
Ergo, plastic and whipped egg whites do not go together.
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Quick Answer about "Egg Whites Won't Stiffen"
Beat your egg whites with a pinch of salt. And do it with an electric mixer. The salt helps to tighten te texture of beaten eggs, and the electric mixer is better to perform this action quickly. Also make sure to clean the bowl.How do you fix egg whites not stiff?
It's important to have a perfectly clean bowl for whipping egg whites. If the bowl has any soap residue from washing, or if it has a film of fat from an earlier step in your recipe, your foam won't stiffen. Clean your bowls carefully and rinse them thoroughly before you start whipping the egg whites.How long does it take to get stiff peaks in egg white?
It can take a while for a meringue to reach stiff peaks and for the sugar to dissolve\u2014about five minutes with a hand mixer. If the sugar has not dissolved (for example, if it tastes gritty), keep beating. Continue to 9 of 9 below.Sweet Meringue fail | Why does my egg whites not stiffen | Bedazzlekitchen Recipes
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