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I'm Chef medy I'm going to show you how
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to whip egg whites first thing you have
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to start with a really clean bowl and a
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trick to do that is using a little bit
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juice and wiping out with a a paper
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towel and the reason we do this is fat
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any any Trace Amounts of fat in the bowl
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will inhibit the egg whites from
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whipping up becoming nice and Airy
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another key to good egg whites is room
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is having them at room temp
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so do that quickly is just let it soak
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in uh warm water for a few minutes
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before you crack it and then you're just
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going to crack the eggs right into the
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bowl put the shells in
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another we'll start with
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three and just take it right out make
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sure your hands are really
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clean and there you have the egg whites
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I like using my hands cuz it's a little
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bit more gentle than the egg shells
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sometimes it it actually punctures the
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egg yolks and then having that small
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amount of fat doesn't let the egg whites
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whip so next you want to take a nice big
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around I like to tilt my bowl to collect
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all the egg whites at the bottom that
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way I have a good amount of egg whites
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so I've been whisking for about 5
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minutes it looks nice and fluffy you
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don't want to whisk it much more than
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this because it starts to liquefy again
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and lose the air and that's how you whip
