Why does beating egg whites with cold water increase the volume of incorporated air
From Wikipedia,
beating an egg white after adding a small amount of cold water considerably increases the amount of foam produced.
Why? What is changed by adding cold water?
Best Answer
When you beat an egg white, you incorporate air into the water contained in the egg white, thus making an emulsion. The kind of foam that we obtain is the result of the proteins present in the egg white trapping the air in the water.
So it makes sense that if you add a little bit of water you will produce more foam. I assume it has to be cold water because emulsions are fragile and would be destroyed by hot water.
Careful with the quantities though, I haven't been able to find a clear table of quantities but most of the recipes mention just one coffee spoon of cold water.
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Quick Answer about "Why does beating egg whites with cold water increase the volume of incorporated air"
The friction from the beating gently warms the whites, allowing its proteins proteins to improve their elasticity so the they to take on air more easily and eventually gain more volume.What is the result of beating air into egg whites?
The first step in making meringue\u2014beating air into egg whites\u2014causes one of the egg-white proteins (conalbumin) to unwind, or denature. The unwound proteins link loosely together around the air bubbles, establishing a-foam.What is the purpose of beating the eggs with water?
Egg whites that are beaten correctly may increase in volume by as much as eight times. After beating, the egg whites should be extremely smooth and firm but not dry, forming stiff peaks.What happens when you beat cold eggs?
Egg temperature: It's easiest to separate eggs cleanly when they are refrigerator-cold. However egg whites whip up to a greater volume when they've had a chance to warm up a bit, 20 to 30 minutes. Before beating egg whites, always begin by separating the eggs.Do egg whites beat better when warm or cold?
Eggs are easiest to separate when they're cold because the yolk is firmer and less likely to break. But when it comes to beating the whites, as you do for souffl\xe9s or meringues (see \u201cHow to Make Meringue\u201c), it's best to have them at room temperature (65\xb0F to 70\xb0F).How to Whip Egg White | Beat egg whites without fail | Swiss Meringue
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