Living · 6 pages · 12 min
Why overbeaten whites weep
The protein films tighten too far and squeeze liquid out of the foam.
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From the opening
Overbeaten egg whites weep because the protein network around the bubbles tightens past a useful foam and squeezes water out. The mass goes from a moist, glossy foam to a dry, clumpy one that leaks liquid into the bowl. The opening covers films tighten and squeeze water, sugar slows the over-bonding, and fat prevents a foam earlier.
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Inside
- Films tighten and squeeze water
- Sugar slows the over-bonding
- Fat prevents a foam earlier
- Heat can squeeze a set foam too
- Where the idea stops applying
- A distinction worth keeping
Sources
- Syneresis in an overbeaten egg-white foam
- Protein films stabilizing whipped egg whites