I've been beating my egg whites and there is no sight of any peak - Can I salvage them?
I'm using home laid eggs and have added salt but nothing is forming. The recipe is looking for soft peaks but no sort of peak is forming. Whenever I leave them alone for a moment white bubbles cover the egg whites. What's happened and is there any way I can avoid re-doing them?
Recommended by Food52
7 Comments
The whites from freshly laid eggs are notoriously difficult to beat into peaks. It is far easier to beat egg whites from eggs that are 2-4 weeks old.
In countries with more liberal food hygiene regulations, there might be a discreet tub of egg whites in a warmer part of a kitchen full of aging egg whites specifically intended for this purpose.
Best of luck.