Normally when whipping eggs you want soft peaks and stiff peaks. Soft peaks are defined as foamy whites capable of forming soft mounds that flop over while “stiff peaks” are whites that can stand up straight without flopping over. Anything beyond that and you're usually getting into the over-beaten territory, with the whites becoming grainy and weeping liquid and no one wants that! So how do we get the perfect peaks from our egg whites?
The advice to keep your whites clean and free of yolk or other fat is based on a truth: Fat can interfere with the beating of egg whites into a stable foam, and it does have the potential to completely ruin the batch. But it is not true that a trace or speck of fat is guaranteed to prevent whites from foaming up properly.
Based on these tests, a speck of yolk in a batch of egg whites is no reason to send them down the drain, as they will likely whip up just fine, albeit a little more slowly than totally clean ones. And trace amounts of fat, such as in a not-perfectly-clean bowl or on the whisk itself, do not present much of a risk at all. Given how quickly egg whites can be beaten into soft or stiff peaks, it seems worth at least trying out the tainted whites before giving up on them.
Do you want yolk or fat in your whites? No. But if you do get a tiny bit in? There's a good chance they'll turn out okay.
What has been your experience with egg beating? Do you have any tips or tricks that you have found work for you? Let us know in the comments below.
source: seriouseats
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