Have you ever forgotten the electric whips somewhere? Well, it happened to me just as I was preparing a dessert, which involved adding stiff egg whites! How to turn liquid egg whites into a frothy mass, without electric whips? !
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 48 KCal Calories per serving
-
Ingrediants
- 160 g (4 medium) of egg white
Materials Needed
- Funnel
- Bottle
Preparation
- Shell the eggs and divide the yolks from the whites.
- Unscrew the cap of a plastic bottle (emptied and dried) and insert the funnel: pour the egg whites into the bottle through the funnel.
- Cap the bottle and start shaking it, first gently, then vigorously, taking care to keep the rhythm constant and not to change direction to avoid letting the mass go limp.
- After 3-4 minutes, the egg whites should have reached a perfect consistency, and appear as a foamy, firm mass.
- The whipped egg whites cannot be preserved and must be used immediately as an addition to the dough to make the sweets (or salty) soft and voluminous.
A few more tips
To obtain a perfect mass of egg whites, it is important to respect some precautions:- The egg whites should not be cold, but at room temperature
- The egg whites must not have any traces of yolk or other fats
- The container must be perfectly clean and dry
- To stabilize the mass, you can add a pinch of cream of tartar
Alice's comment - PersonalCooker
This method is special: a real genius in the kitchen that can be useful to us on many occasions! The only trick I can give you is to whip the egg whites in the bottle only after having made the raw dough of the dessert, just to incorporate them at the last minute and not to let the mass collapse.
Also discover how to prepare a coffee mousse with a bottle!Nutritional values and Health Comment on the recipe
Egg whites are derivatives that belong to the I fundamental group of foods.
They have a low energy intake, provided almost exclusively by high biological value proteins; carbohydrates and fats are marginal.
Cholesterol is absent, as are fiber.
Egg whites do not contain the molecules most commonly responsible for food intolerance such as gluten, lactose and histamine.
They are also suitable for all diets, except in the case of a specific allergy.
Raw they are not entirely edible, due to an anti-nutritional factor called avidin. Cooked products have no contraindication and can be eaten even by subjects following a nutritional therapy against obesity and / or metabolic pathologies. Specifically, they are very suitable for the diet against overweight.
On the other hand, they are not suitable for vegan nutrition.
It is not possible to establish an average portion of egg whites, as these are foods commonly used as ingredients in more complex recipes.
As a dish they could be taken in quantities of about 300 g (145 kcal).
