Whipped Egg
Ingredients
Directions
Place the egg white on a clean, dry plate.
Add a pinch of salt.
Whip the egg white lightly and evenly in one direction until it holds stiff peaks.
Ensure the plate can be turned upside down without the egg slipping.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Egg white
- Trapped air and proteins form a foam that sets into stiff peaks.
The step that matters
Whip until stiff peaks form. Grease or fat on the plate stops egg white from foaming, and overwhipping makes the foam dry and grainy as proteins clump and lose water.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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