Using the Foaming Capacity of Eggs in Cooking and Desserts

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

The foaming capacity of egg proteins is used in making soufflés, meringue-type preparations, savory sauces such as hollandaise, and dessert sauces such as sabayons. Egg foams are also used in the preparation of cakes, a discussion of which you will find.

Both egg yolks and egg whites foam when subjected to the mechanical action of a hand beater, whip, or electric mixer.