Eischnee

Eischnee is the foam formed when egg whites are beaten until they hold soft or stiff peaks. The foam results from the denaturation and coagulation of egg white proteins, which trap air bubbles and create a light, airy structure. The term is commonly used in German-speaking cooking to refer to whipped egg white preparations.

Preparation and technique: For best results, use clean, dry bowls and utensils, and ensure no traces of fat or yolk in the whites. Eggs at room temperature whip more easily. Beat the whites starting on low speed to reduce splattering, then increase to medium or high until foam forms. Gradually increase until the mixture reaches soft or stiff peaks, depending on the recipe. Sugar is often added gradually to create a stable, glossy meringue; acids such as cream of tartar or lemon juice help stabilize the foam. Stabilizers or starch may be used in some recipes to improve structure and moisture retention.

Types and uses: Soft Eischnee is folded into batters for soufflés and mousses to provide lift and lightness. Hard or stiff Eischnee, sometimes called meringue, is used for pavlova, cookies, or baked meringue, as well as for finishing pies or desserts like baked Alaska. The sweet variety with sugar is known as Zucker-Eischnee or merengue.

Safety and handling: Raw egg whites carry a risk of Salmonella. Using pasteurized eggs or cooking the foam to a safe temperature in some recipes mitigates this risk. Whipped egg whites are best used promptly; they can be stabilized for limited storage, but quality declines over time.

See also: meringue, soufflé, pavlova.