🔕 🔔

Follow friends and influencers

By following your friends and influencers you'll be able to see what they're saving in real time.
Sign up Feed preview
Loading…
All questions

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?

asked by Morgan 2 months ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

7 answers 379 views
cv
cv
added 2 months ago

Are the eggs super fresh?

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Morgan
added 2 months ago

I think that might be it. Our oldest eggs are around 5 weeks old. Should I continue or give up now and start again with older eggs?

cv
cv
added 2 months ago

Start again with the older eggs and report back.

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.

cv
cv
added 2 months ago

Also, the egg whites will whip up faster if they start at room temperature. Using refrigerator-cold egg whites slows down the process.

Morgan
added 2 months ago

Success! Now I've just got to hope the rest of the recipe goes to plan as I'm running out of eggs. The peaks have formed perfectly, thanks!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

cv
cv
added 2 months ago

Good to hear, best of luck with the rest of your recipe.

nancy essig
added 2 months ago

If there is even a speck of oil or grease on your bowl or beater you will not get a beaten white. The utensils must be impeccably clean.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.