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On Beating Egg Whites

Appears in
Craig Claiborne’s Kitchen Primer
Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About
When egg whites are to be beaten for a cake, soufflé, or whatever, they will achieve more volume if they are at room temperature. They may be beaten with a wire whisk, a hand rotary beater, or an electric mixer.
Professional chefs maintain that the most effective method of beating whites is by hand, using a copper bowl and a wire whisk. Although this is true, it is not practical for most home cooks because it requires a strong right arm and endurance. For all practical purposes, an electric mixer is thoroughly suitable.

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