If any yolk gets in with the egg whites, it can ruin them and you will have to start over. Avoid using plastic to store egg whites. Plastic holds onto oil, so even clean plastic can ruin your egg whites.
You can also crack the egg by tapping it against the rim of 1 of the bowls.
Make sure the yolk isn’t mixed in with the egg whites. If the yolk has broken, dump the egg into the trash (or use it for something else) and wash out the bowl. Carefully pick out any shell fragments that fall into the bowl.
Check the yolk for shell fragments if you plan on cooking them. You can store the yolks in an airtight container in the refrigerator. Pour a little water into the container to prevent them from drying out.
Keeping the egg white in a separate holding bowl prevents the mixing bowl’s contents from being tainted if a yolk breaks.
If you use an egg separator, you can let the eggs warm up before cracking them. This makes the whites easier to separate, and you can then beat them right away.
You can also use an electric mixer or stand mixer. These devices can perfectly beat egg whites without you having to tire out your arm.
You can lift the whisk out of the bowl to get a closer look at the foam. If your recipe calls for stiffer egg whites with peaks, continue whipping the egg whites at a higher speed.
The amount of time you need to beat the eggs to reach each stage can vary slightly each time you do this.
You can buy cream of tartar at most grocery stores. If you can’t find it, you can also use an equivalent amount of lemon juice or vinegar. Salt is now considered a destabilizer, so use an alternative instead.
You can switch hands if your arm gets tired, but keep up a consistent rhythm as much as possible so the egg whites don’t lose air.
If the egg whites do not form peaks, continue beating them until they do. Soft peak egg whites can be used to make food like light, fluffy pancakes or waffles.
If you add the sugar while the eggs are foamy, your egg whites can lose volume and take longer to whip. Pouring the sugar into the center of the bowl can also destabilize the egg whites.
When the egg whites are fully beaten, you can tip the bowl without them sliding out. If you beat the eggs too much, they will begin to look dry and a dull gray color. They thin and leak liquid. Stiff peak egg whites are often incorporated into desserts, including meringues and cake batter.
