Whisking Egg Whites

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What happens when we whisk egg whites is that tiny bubbles of air are introduced which swell and stiffen the mix so that it stands up in peaks. Done properly, you can even turn the bowl upside down and the mixture will stay where it is.

Whoops!

Did I say try that? I did not say try that! I only said that’s what should happen if you get the mix right…………well I’m not clearing it up, I can tell you that…….

Ummm, where was I? Oh yes. Bubbles.

The problem with bubbles is they burst, especially if they get too much air in them. They behave just like party balloons and your mixture collapses.

So the most important thing about whisking egg whites is knowing when to stop, and that is when you get those stiff little peaks forming as you remove the whisk from the bowl.

Incidentally, here’s a tip for using whisked egg whites in a mousse or a soufflé – always take a metal spoonful of the whites and stir it into the soufflé mixture first. This will loosen it. Then, best trick of all, fold the mixture into the whites and not the other way around.

Yes, I know what it says in the cookbooks. I also know that Raymond Blanc makes the best goat’s cheese soufflé in the world and that’s how he does it.