The egg whites are considered the most important part of a whole egg. If you make your egg white fluffy, it will be soft to touch and won’t break easily when you cook it. The secret is how you treat the egg white before you start cooking it. When cooking all kinds of food, it’s crucial that there is no excess moisture in the air, which can affect the flavor of the prepared dish. This step is also very significant as it affects the color and texture of the final dish in case you want to retain its original appearance after cooking. We will show you how to make egg whites fluffy with just 5 easy steps.
Method 1 Using Your Kitchen Knife
We understand that this method is not recommended if you have the desire or need for extra skills and equipment you would not find at home. However, if you do live somewhere where you don’t have such an opportunity, there is another way you can take. By cutting the inside of the egg with your knife, you can get rid of any excessive fluid left after you have beaten it. It’s so useful that we even used it on our dinner and breakfast recipes. Simply chop up some eggs into pieces and cut them into chunks using your kitchen knife. Then, place the pieces of chopped-up hard-boiled yolks into a separate bowl and start mixing them by hand. After about 3 minutes, put the mix in a large bowl and add milk until it reaches the consistency you want. Now, pour half of it over the mashed yolk and mix again until it becomes smooth. Let it sit over a few hours until everything is ready. Once the mixture has cooled completely, transfer the remaining egg whites to a clean glass. Mix with one-half of water until they become stiff. With just a handful of whiskers, gently apply a thin layer of flour onto the top of each white piece or use a cotton swab dipped halfway into flour and then rub the wet bottom of the mixture over it. You should end up getting a smooth consistency. Cover the mixtures with paper towels and store them out of reach of kids. We recommend storing the eggs in plastic jugs to prevent dehydration from drying out the yolks in addition to keeping their surface moist. After putting everything back together, refrigerate it for 30 minutes before serving. In the meantime, it’s time for lunch!
Method 2 Pouring Water Over Eggs W/E
Using a small pot filled with just enough warm water, gradually pour in 1/2 cup of ice cubes until the water starts boiling. Add equal amounts of boiled egg whites and blend them thoroughly. Do not rush; the more quickly you mix them, the faster they will be broken down into smaller particles and less liquid will pass through the mixture. Stir things frequently to ensure a uniform blending of both types of ingredients, but don’t overdo it. Pour only the amount that you need and cover up with plastic to keep it from drying out. Serve immediately!
Method 3 Use Cold Frozen Food For A While
A frozen vegetable like broccoli or cauliflower works best in this method since these do not soak up too much liquid from the process of melting. Put the cold-frozen veggies in a freezer bag and let them freeze in the fridge for at least 30 minutes. Then, pour some of it over the chilled yolk and mash it well. Combine everything afterward and serve right away. Or alternatively, place the cooked vegetables on a plate filled with raw breadcrumbs and sprinkle them with salt. Then put them in between slices of crusty bread to form a crisp crust and finish off with a generous drizzle of olive oil. The rest of the recipe remains exactly the same, but the flavors will stay distinctively different if you use fresh vegetables instead! Enjoy!
