you need
  • - glass or copper utensils;
  • - towel;
  • - eggs;
  • - whisk or fork;
  • - salt.
So, before you start whipping egg yolks, you need the right approach to the selection and preparation of dishes.In no case do not use a dish made of aluminum or plastic.Ideal for whipping proteins - copper capacity, if any, in the house are not available, suitable glass or metal utensils.The main thing that it was not narrow and not easy to use.
Dishes chosen, now it is necessary to carefully prepare before you start the process of beating the egg yolks.It must be absolutely clean and dry (but in any case not wet and especially oily), this thoroughly clean container and pour ove
r boiling water, dry with a towel.After this procedure utensils will be ready for use.
Many of you think that whipping should be taken extremely cold proteins , but it is not so.Cold Egg has a dense structure, so when whipping poorly oxygenated and becomes not as lush as one would like.Therefore it is recommended to use proteins room temperature, they are easily saturated with oxygen, keep their shape and do not spread out during baking.
Before separate the yolks from the whites , wash the egg under running water with soap and dry with a towel.Even the slightest drop of water must not get into a protein, it will fail during whipping (yolk, too, must not be present in the separated protein).
Take whisk with a fork or thin rods and start whisking proteins with low speed, gradually increasing the pace.If you just start beating fast, it may be that they do not vzobyutsya remain liquid.When whipping always move clockwise, reaching tool to the bottom of the cookware.
whipping process takes place in several stages, the first proteins turn into a fluffy white foam.Second stage: the consistency becomes much thicker, but not yet holds its shape and falls with the corolla, at this stage should be given sugar.The third stage: the beating coming to an end, proteins become shiny, tight and keep their shape well.A little secret that will speed up the process: at the beginning, add the whipping proteins small pinch of salt.