Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Apr 13, 2009 10:34 AM

Beating egg whites question

I'm wondering if I can use an immersion blender to beat eggs whites stiff? Would there be any advantage to using my hand mixer? Just curious. Since I have both, I can use whichever is preferable.

  1. Click to Upload a photo (10 MB limit)
  1. An immersion blender wouldn't incorporate as much air and as the whites became stiff, I would think it would get kind of messy. I'd go for a traditional method.

    1. I recently tried to whip some egg whites using my immersion blender, and I soon found the one thing that my Bamix is not good at -- whipping egg whites. As janetms383 said, it doesn't seem to incorporate enough air.

      1. I would definitely use the handmixer - I think you can get more air in that way. Madeleine Kamman's book, which I have, has some excellent instructions about beating egg whites - I'll see if that includes ones using a handmixer.

        1. Goal; incorporate the maximum air for volume soft>stiff you want to "whip" with round wire tools,not beat with flat edge blades.Even with a hand held mixer of each "type" the texture will be differant.Quite noticable after any resting time.

          1 Reply
          1. re: lcool

            Yup. I've used an immersion blender to whip cream, which is fine for some uses (and really quick), but definitely not as fluffy as when whipped with beaters.

          2. I truly appreciate when someone gives an explanation (scientific or other) for why one way is better than another. Thank you all so much for explaining what I want to do, and why the mixer would be better. Now, I don't need to remember which tool is better, I know that the eggs need to incorporate a lot of air, and the immersion blender would not get the job done as well. Thank you all so much.

            5 Replies
            1. re: bxgirl

              FWIW - if you have a big whisk, it would probably get more air in than your hand held mixer - but would be more tiring as well!

              1. re: MMRuth

                Doing it by hand is actually easier than it seems, strength-wise. My friend was making a souffle and I asked if I could help. She passed me egg whites and a whisk. It was much quicker than whipping cream.

                1. re: chowser

                  Ditto this. Plus, beating it by hand avoids overbeating, which is easy to do when using an electric mixer.

                  1. re: chowser

                    Ditto ditto

                    Very fast in a copper bowl and the whites seem to be more resilient when added to other ingredients. But then I've been doing this for a while and one wrist is slightly larger than the other - it's either that or tennis.

                    1. re: chowser

                      With a copper bowl even faster,(a minor acidic PH reaction working in your favor)