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Best Way To Whisk Egg Whites In Copper Mixing Bowl

If you love macarons, macaroons, meringues, mousse, Angel food cake, Chiffon cake, fluffy pancakes, fluffy omelettes or any other recipe that requires egg whites fluffed to voluminous stiff peaks in our Copper Mixing Bowls, you definitely need to read this! 

In this guide, we cover the best way to whisk egg whites in a copper mixing bowl according to science for the fluffiest eggs, as well as the benefits of hand whisking egg whites in copper bowl.

Benefits Of Whisking Egg Whites By Hand In A Copper Mixing Bowl

You might be wondering: anyone can achieve the stiffest peaks of egg whites in a standard mixer or blender, so why bother whisking egg whites by hand? 

Whisking egg whites by hand copper mixing bowls

After all, mastering the art of whisking eggs by hand is not only more challenging, it also requires a little knowledge of the science behind beating egg whites, as well as some serious whisking movements that gets tiring over time.

That being said, there are plenty of benefits when it comes to whisking egg whites by hand. Not only will you be able to keep a close eye on what is happening with your egg whites, so that you can start or stop when your egg whites are perfect. 

There’s also a certain appeal to grabbing your Copper Mixing Bowl and a whisk whenever you need just a little light cream or fluffy egg whites to make a meringue, instead of digging out your KitchenAid Mixer for just a small amount of whipped egg whites. 

In addition, sometimes you might not have the necessary equipment at hand to whip eggs, so a good old copper mixing bowl, a quality whisk and the best hand whisking technique is your best alternative. 

Whisking your egg whites by hand in our Copper Mixing Bowl also gives you the following benefits:

  • When you whisk egg whites in copper mixing bowls, some of the copper ions detach from the bowl and bond with a protein in the egg whites coined as  conalbumin
  • This forms a strong, stable  conalbumin-copper complex that delays any tendency in the expanding egg foam to deflate. Whisking mixes air with the egg, therefore creating bubbles that expand the volume of the liquid up to 8 times, as the egg protein uncoils and stretches.
  • The more the protein stretches, the stiffer the beaten egg foam which results in stiff, peaky points that are perfect for making delicious meringues or macaron. 

3 Common Hand Whisking Methods For Egg Whites

There are 3 usual methods with slightly different hand motions when it comes to whisking eggs, including circular stirring, looping motion or side-to-side strokes. 

According to Dan Souza, the looping motion is the best hand whisking method out of the three due to how quickly and efficiently it beats egg whites into sturdy peaks.

To put all 3 hand whisking methods to the test, Souza tried the circular stirring method using a balloon whisk. It took a full 12 minutes to create a stiff foam using this hand whisking technique. 

Next, Souza whisked egg whites using the side-to-side strokes and achieved stiff peaks within 5 minutes. Lastly, he tried the Looping Motion which produced “tall, pillowy mounts” of egg whites in only 4 minutes. 

Why The Looping Motion Is The Best Way To Whisk Egg Whites By Hand

So, the question is: why is the looping motion the fastest and most efficient way to achieve fluffy, stiff peaks of egg whites?

Hand whisking eggs in mixing bowl

If you want to transform egg whites into glossy peaks, it all comes down to a hand whisking motion that allows your whisk or beater to create channels that trap air. 

In short, the process of trapping air and building volume is how you can easily achieve fluffy, glossy egg whites in a short amount of time.

The side-to-side strokes method takes a little longer compared to the looping motion as it disrupts some of the channels to start the process of trapping air in the egg whites and building volume. 

As egg whites cling to the tines of a whisk even at the beginning of hand whipping, the looping motion involves moving your wrist in a clockwise motion that takes the whisk out of the liquid during some of its action. This motion helps to create larger channels that stay open for longer, trapping more air as you continue to whisk the egg whites. 

When it comes to whisking egg whites and cream, a phenomenon known as “shear force” is what creates air channels and helps create volume quickly and efficiently. 

Hand Whisking With Our Copper Mixing Bowls

As you can see, baking with our hand hammered Copper Mixing Bowls is more than just for the aesthetics. Copper's unique reaction to egg whites gives it an advantage of having consistently fluffy eggs every single time. 

Ready to start transforming egg whites into foamy, glossy peaks with our Copper Mixing Bowls

Check out more related articles below to learn more about the story behind our Copper Mixing Bowls’ unique round-bottomed design and stainless steel handles. 

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