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Beating egg whites question

bxgirl Apr 13, 2009 10:34 AM

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.

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  1. janetms383 RE: bxgirl Apr 13, 2009 10:37 AM

    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. roxlet RE: bxgirl Apr 13, 2009 10:56 AM

      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. MMRuth RE: bxgirl Apr 13, 2009 11:03 AM

        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. l
          lcool RE: bxgirl Apr 13, 2009 11:12 AM

          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
            Ruth Lafler RE: lcool Apr 14, 2009 04:06 PM

            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. b
            bxgirl RE: bxgirl Apr 13, 2009 11:49 AM

            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
              MMRuth RE: bxgirl Apr 13, 2009 11:51 AM

              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
                chowser RE: MMRuth Apr 13, 2009 01:55 PM

                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
                  ipsedixit RE: chowser Apr 13, 2009 03:57 PM

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

                  1. re: chowser
                    alwayscooking RE: chowser Apr 13, 2009 04:04 PM

                    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
                      lcool RE: chowser Apr 14, 2009 01:51 PM

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

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