My friends always tease me that I have the muscles of a construction worker, because I can whip egg whites in a short period of time, without the help of an electronic mixer. I admit, I’m really good at whipping egg whites, but I can’t take full credit on that. I have to thank my special whisk for that.
I don’t use the ordinary whisks because I couldn’t really incorporate much air using it. I’ve tried different whisks, even those with balls inside and until I found the one that best suit me. I got it at SM department store. It’s so cheap I seriously didn’t expect that it’ll be that effective.
I often use cold eggs, meaning fresh out of the refrigerator. I know some of my chef friends though would rather use room-temp eggs. So I suggest you try both, and see what will work for you. I often beat egg whites for our TORTA. My family is obsessed with TORTA, be it wrapped in whipped eggs, tortang talong and or stuffed ampalaya.
You have to separate the egg yolk and the egg whites, make sure there’s no hint of the yolk in your mixture. Then beat continuously for at least 2 minutes. Don’t beat it as if you’re angry at someone. Just make sure it is continuously.
After a few minutes of beating, take some rest, at least a few seconds just so your arm won’t feel like it’s about to give up on you. Then start whipping again. Continue whipping till you are able to flip the bowl without the egg whites falling. If it slides, then just continue beating, but make sure you don’t over beat because it’ll become clumpy or worst you’ll lose all the air you incorporated in it. After flipping the bowl and the whipped egg whites didn’t fall on you, start mixing in the egg yolks.
Don’t be afraid to mix the egg whites with the egg yolk. The more you are afraid of it the more it’ll fail. So, just relax and start whipping. If it fails, then start again. But I assure you, if you’ll use my special whisk, it’ll help you, big time.