Beat eggs until frothy

Beat eggs until frothy

Beating eggs until frothy is the secret behind many cakes, tarts and desserts.  Beating the eggs creates a voluminous mass that gives them their airy texture. We’ll show you how to achieve the desired result in just a few steps!

PREPARATION

You need:
large mixing bowl
food processor or hand mixer with whisk

Step 1
Gently beat eggs against a flat work surface to crack them, then carefully beat in a large mixing bowl. Add sugar. Mix the egg-sugar mixture on a low setting with the whisk of a food processor or hand mixer until the eggs are whisked.

Step 2
Set the speed to high and continue beating until the mixture visibly lightens and is very voluminous. This takes about 4-6 minutes.

Step 3
When you lift the mixer attachment, the mixture should only run off it slowly and rest briefly on the remaining mixture in the bowl before sinking back in. Immediately process the foam mixture according to the respective recipe, as it will collapse again over time.