How to whip egg whites correctly for stable peaks
Whip egg whites in a clean, grease-free bowl and increase speed gradually. Judge the endpoint by the foam, not by minutes: soft peaks bend, medium peaks hold with a curved tip, and stiff peaks stand upright while remaining smooth and glossy. Stop before the foam becomes dry or grainy.
soft peaks → medium peaks → stiff peaks
Soft peak: the tip bends smoothly.
Medium peak: the foam holds shape but the tip still curves.
Stiff peak: the tip stands upright and the foam stays smooth and glossy.
Overwhipped: the surface loses gloss and becomes dry or grainy.
overwhipped foam
Overwhipped foam is harder to fold and may break into dry flakes.
foam remains liquid and forms no peak
How to whip egg whites correctly for stable peaks
Technical terms
Terms worth understanding
- soft peaks
- Soft peak: the tip bends smoothly.
- medium peaks
- Medium peak: the foam holds shape but the tip still curves.
- stiff peaks
- Stiff peak: the tip stands upright and the foam stays smooth and glossy.
- overwhipped foam
- Overwhipped: the surface loses gloss and becomes dry or grainy.
Frequently asked questions
Answers to common questions
How to whip egg whites correctly for stable peaks — room temperature?
Cold and room-temperature whites can both whip successfully; warmer whites usually foam faster.
How to whip egg whites correctly for stable peaks — stiff peaks?
Choose the final peak stage according to the recipe. Stiff peak: the tip stands upright and the foam stays smooth and glossy.
How to whip egg whites correctly for stable peaks — overwhipped foam?
Overwhipped: the surface loses gloss and becomes dry or grainy.
How to whip egg whites correctly for stable peaks — pasteurized whites?
If the foam will remain raw or undercooked, use an egg product suitable for that use and follow its label.