Separating eggs and whisking egg whites

In short: Separating means cleanly dividing the yolk from the white. Whisked egg white makes sponge cakes, soufflés and meringues light and airy.

In more detail: When whisked, egg white traps tiny air bubbles that are stabilised by protein molecules. Even small amounts of fat, such as a trace of yolk, disturb this process, so clean working is essential.

In detail

• Separating: Crack the egg on an edge and, over a bowl, pass the yolk back and forth between the two shell halves until the white has run off. Alternatively, let the egg slide into a clean hand and let the white run through your fingers.
• One at a time: Separate each egg over a small cup first. That way a failed egg does not spoil all the white you have already collected.
• Grease-free bowl: The bowl and whisk must be clean, dry and free of grease. Metal or glass bowls work well.
• Whisking: Start slowly until the white is foamy, then go faster. Many recipes add a pinch of salt or a few drops of lemon juice.
• Sugar: For meringue, sprinkle in the sugar only once the white is already foamy and keep whisking until the mixture is glossy and forms stiff peaks.
• Stiff enough: The egg white is ready when it forms peaks as you lift the whisk and does not slide out of the bowl when turned upside down. Whisking for too long makes it grainy and watery.
• Folding in: Fold the egg white carefully into the rest of the mixture with a spatula rather than stirring. Otherwise the air bubbles are lost.
• Used raw: Prepare dishes with raw egg only with very fresh eggs, keep them chilled and eat them promptly. They are not advisable for pregnant women, young children, older people or people with weakened immune systems.
• Leftovers: Spare yolks are good for sauces or shortcrust pastry, and egg whites freeze well (garzeiten-eier, emulgieren-grundlagen).