Egg Whites

While heavy cream requires cold temperatures to whip properly, egg whites are best whipped at room temperature or above (60°C / 140°F maximum), without reaching coagulation temperature (62°C / 145°F). The reasoning behind this principle is that the globulin (a protein found in egg whites) is more relaxed at warmer temperatures than when it is cold. Cold egg whites can certainly be foamed to full volume without a hitch, since the whipping action (friction) will warm them up rather quickly, but warmer egg whites will foam much faster. Some chefs like to use older egg whites because they claim that they are looser (thinner) and are therefore easier to whip. All eggs are alkaline, especially the egg white portion (at a pH of 8 when they are at peak freshness), and they become more alkaline as they age, but alkalinity is only good is for obtaining volume quickly, not for stability. Increased alkalinity negatively affects the stability of a foam. A fresh egg white will produce a much more stable foam, but it will take longer to reach its maximum volume. When the egg whites are beaten, the globulin proteins, which are tangled in their original state, will unfold easily into strands. These strands group around the interface of the bubble, trapping it. A solid network of protein strands holds water and air in place, evenly suspending the bubbles in the liquid.