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Egg white omeletteMastering the Art of Folding Egg Whites
Folding egg whites is an essential skill for any home cook or baker. It is a critical step in many recipes, such as soufflés, meringues, and angel food cake. Properly folding egg whites is crucial for achieving light and airy textures in these dishes.
This article will provide you with the guidance and tips you need to master the art of folding egg whites like a professional.
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When it comes to folding egg whites, the goal is to incorporate the beaten egg whites into the heavier mixture without deflating them. This technique requires a gentle touch and careful attention to detail.
It’s important to start with a clean, dry bowl and beaters to ensure that the egg whites reach their full volume. When you begin folding, use a large rubber spatula to gently cut down through the center of the egg whites, then gently lift and turn the mixture over.
This process should be repeated until the egg whites are fully incorporated, and there are no more streaks of white visible.