Whisk Eggs

Whisking eggs can be done by hand or by using an electric mixer. In either case, a balloon whip is typically used to whisk the egg (s) or egg white (s). A mixer with a whisk attachment is recommended if you are whisking egg whites used in cakes such as Angel Food.

Steps

 * 1) [[Image:Whisk_Egg_1_486.jpg|thumb|]]Have the egg (s) at room temperature, between 65 and 75º F (18-23ºC).
 * 2) Use a fairly deep bowl made of ceramic or glass to beat the egg (s). Make sure that the bowl and whisk are completely clean, if there is any residue of grease your egg whites will not beat up to the right consistency.
 * 3) [[Image:Whisk_Egg_2_458.jpg|thumb]]Crack the egg (s) firmly against the side of a bowl. Using your thumbs, carefully break the egg in half being careful to keep the yolk of the egg in one of the egg shell halves. Make sure that the egg yolk does not break and drip into the bowl with the egg whites - the fat in the egg yolk will cause your whites not to beat up right.[[Image:Whisk_Egg_3_60.jpg|thumb|]]
 * 4) Use a whisk to beat the egg white (s) until they are stiff but not dry.
 * 5) [[Image:Whisk_Egg_4_405.jpg|thumb|]]     [[Image:Whisk_Egg_5_447.jpg|thumb|]]

Related Tips and Steps

 * How to Boil Eggs
 * How to Make Pavlova
 * How to Hard Boil an Egg
 * How to Break an Egg