How to use an egg whisk

EGG WHISK

• Make sure your bowl is clean and dry.

• Remember to remove the graduated pusher from the lid to let in enough air!

• Beaten egg whites: for fluffier egg whites, use eggs that are at room temperature.

Tip:For beating egg whites : for maximum volume use fresh eggs at room temperture and add a pinch of salt or a drop of lemon juice. Do not put the pusher in the top of the lid when processing this prevents the air from coming into the mixture.

• Whipped cream: do not use fat-free or low-fat cream, as it will not whip! Make sure the full-fat whipping or double cream you use is chilled. Place the food processor bowl in the freezer for 10 minutes beforehand. If you can track it down, add some powdered stabilizer (e.g. Whip It®) to the cream, as this will keep it stiff for several hours in the fridge. Keep a close eye on the cream while it is being whipped, to avoid over processing or turning into butter.

Tip: Whipped cream : do not use low fat cream as it will not whip properly, always use full fat whipping cream.

Click - Video how to use a Egg Whisk