Less fresh eggs? Here's why they're perfect for whipping!

Over time, the properties of egg white change and improve mountability:

Increased pH

Immediately after laying, egg white has a pH of about 7.6. After a few days, the value rises to 9-9.5, making the proteins more soluble and elastic, thus more prone to whipping.

Breaking of protein bonds

As proteins age, they relax and become more likely to trap air, facilitating the formation of stable foam.

Decreased surface tension

Egg white liquid loses viscosity, allowing more efficient air incorporation and lighter structure.

Weakening of the chalaza membrane

The chalaza, which holds the yolk in the center of the egg, weakens over time. This makes it easier to separate egg white and yolk, reducing the risk of contamination and promoting perfect whipping.

Using eggs that have not just been laid, but are slightly less fresh, offers several benefits when you want to achieve perfect whipped egg whites:

1. Higher final volume

The formation of air bubbles is easier and more stable. You get a higher, lighter, airy foam, ideal for fluffy desserts such as meringues and angel cakes.

2. Faster whipping times

Lightly aged egg whites whip faster, allowing you to reach a firm consistency in less time and with less risk of over-whipping.

3. More stable texture in baking

A finer, more even foam ensures better results during baking: cakes hold their shape, meringues stay crisp on the outside and soft on the inside, soufflés do not collapse.

4. Reduced risk of coarse-grained foam

The less viscous egg white forms smaller, more uniform bubbles, resulting in a velvety, firm texture that is perfect for mousses, parfaits, and air-rise cakes.

Whipping egg whites to perfection is an art that requires attention and a few tricks of the trade. In addition to the freshness of the eggs, other crucial factors come into play to achieve a firm, stable and airy snow. Learn the basic steps to make sure you don't get it wrong.

What to do to whip egg whites to stiff peaks:

1. Use room temperature eggs

Eggs cold from the fridge whip with more difficulty: let them rest at least 30 minutes before using them to get a more voluminous and stable foam.

2. Clean the bowl and whisk well

Any residual grease, including even a trace of yolk, prevents whipping. Use glass or steel bowls and make sure they are perfectly degreased.

3. Add lemon or cream of tartar

A few drops of lemon juice or a pinch of cream of tartar helps stabilize the egg white proteins, making the snow stronger and less likely to come apart.

4. Start whipping at low speed

Start with the whisk at low speed to break up the egg white structure, then gradually increase to get smaller, more compact air bubbles.

5. Recognize the stages of whipping

Observe the evolution of egg whites: from initial foam, to soft whites (folding tips), to firm whites (straight, stable tips). Break at the right time according to intended use.