whippedegg

Whipped egg refers to eggs that have been beaten vigorously to incorporate air, resulting in a lighter and fluffier texture. This process can be achieved using a whisk, an electric mixer, or even by hand. The extent to which an egg is whipped determines the amount of air incorporated and the final volume achieved.

Whisking eggs involves breaking the yolks and whites and then beating them together. As air is introduced, the mixture becomes lighter in color and increases in volume. Whipped egg whites, in particular, can be beaten to different stages of stiffness, from soft peaks that droop to firm peaks that hold their shape. This is a crucial step in many recipes, such as meringues, soufflés, and angel food cakes, where the trapped air provides leavening.

Incorporating whipped eggs into batters or doughs can add lightness and tenderness to baked goods. In some preparations, like custards or sauces, whipping can create a smoother and more delicate consistency. The process is relatively simple and requires minimal ingredients, making it a versatile technique in cooking and baking. The stability of whipped egg whites can be improved by adding a small amount of acid, such as cream of tartar or lemon juice, or sugar.