Kitchen Chemistry: Beat It

The chemistry behind whisking eggs!

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MerangueWhen you whisk egg whites they become stiff and white.

That change means there’s chemistry in action.

There are long chains called proteins – the whisk makes the protein chains break against each other, and smash into the water molecules in the egg white.

Some parts of the chain stick to the water and new links are made – it turns into a grid of links, trapping air inside, making the whites stiff.

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