Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

Just a though that I had today while whipping egg whites in the tabletop mixer. Can you whisk them 'till they separate, curdle, develop off flavour, strange aroma or texture ?

Suppose they could cook from the generated heat if you'd whisk them for an hour or so, but I'm thinking more short term.

share|improve this question
add comment

1 Answer 1

up vote 8 down vote accepted

If you whisk egg whites to much they will definitely separate.

Basically you are over tightening their stretchy proteins which squeeze out all the water. You are left with useless protein fluff floating on water.

The flavor and odor will not change, however. That would be a sign off spoiling and unrelated to the whisking.

share|improve this answer
2  
I would add that adding salt or cream of tartar allows you to whip the whites with less risk of over-whipping. –  ElendilTheTall Jan 12 '13 at 19:42
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.