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The physical stress of beating egg whites can create a foam. Two types of physical stress are caused by beating them with a whisk: denaturation and coagulation . Denaturation occurs as the whisk drags the liquid through itself, creating a force that unfolds the protein molecules.
When forming a meringue the egg whites are beat until the proteins are denatured—a physical process. Also by beating the egg whites, air is incorporated into the protein structure creating an air–water protein mixture interface. The friction from beating the eggs adds heat to the process, which causes the proteins to increase in elasticity.
Frothing (akin to beating egg whites making a meringue), is also used to stabilize foamed liquid reactants, e.g. to prevent slumping occurring on vertical walls before cure – (i.e. avoiding foam collapse and sliding down a vertical face due to gravity).
Related: Our 15 Best New Breakfast Recipes for Egg Lovers That brief boiling period helps the thin egg white hold its shape around the yolk, so you end up with picture-perfect poached eggs that ...
The vinegar will help your egg white coagulate. Step 4: If you want your egg to come out nice and round, use a spoon or spatula to create a little whirlpool around the egg while it's cooking.
Use two tablespoons of aquafaba to replace one egg white. Mashed banana. Mashed banana’s high moisture content makes it a good binding agent in baked goods. Use 1/4 cup of mashed banana to ...
Foam cakes are cakes with very little (if any) fatty material such as butter, oil or shortening. They are leavened primarily by the air that is beaten into the egg whites that they contain. [ 1 ] They differ from butter cakes , which contain shortening, and baking powder or baking soda for leavening purposes.
An egg wash is a multipurpose mixture made of whole egg (or sometimes just the yolk or white) that has been well beaten with a liquid, usually water or some sort of dairy, until homogeneous.