Why can't egg whites be hard and foam for a long time when beaten with an egg beater? Always thin. What happened? Urgent! ! ! !

1, all utensils used to deliver protein should be scalded with hot water and then dried to prevent grease from affecting protein foaming. The principle is that the oil has a stable structure, strong wrapping ability and hydrophobicity, which can prevent protein from combining with air. Even if it is delivered, the tissue that delivers protein at this time is unstable and easy to collapse.

2. When the protein is separated from the yolk, there should be no yolk in the protein, otherwise it will also affect the transport degree of the protein. This is also because the main component of egg yolk also contains grease, which will affect the transportation of protein.

3. Frozen protein is easier to send than normal temperature protein. The solution is to use frozen eggs or frozen proteins. If the temperature is very hot, you can also put a basin of ice water under the egg white to help them.

If none of the above works, you can only add tower powder to enhance stability. Protein is an alkaline food. Adding tower powder can neutralize the pH value, and the protein will be more stable. You can also use edible white vinegar instead of tata powder.