Updated: May 9, 2019
Scroll to the bottom of this post to see the recipes.
When you hear the words "egg foam" you probably think of egg whites. Egg yolks and whole eggs can also be beaten into foams, but they won't have the same airy texture as egg whites. The most important proteins found in egg whites are ovalbumin, ovomucin, and ovotransferrin. These proteins allows egg whites to set when cooked and be whipped into stiff peaks.
Some tips for the best egg foams:
According to The Incredible Egg, in order for whipped egg whites to have the greatest volume, allow them to stand at room temperature for about 30 minutes before beating.
The biggest issues cooks may face when it comes to egg whites is fat. The fat prevents the water-hating ends of proteins from binding with air, which makes them less fluffy. The best way to prevent this is to make sure your beaters and bowls are clean, and no yolks in the whites.
To get stiffer peaks, use a copper bowl. Some of the amino acids present in the egg whites have sulfur in them. The copper bowl allows the formation of disulfide bridges, where two sulfur atoms bond together. This bond is strong, and allows for stiffer peaks, prefect for meringues, cakes, and soufflés.
Adding acid will help to stabilize egg whites. Cream of tartar is most commonly used (1/8 teaspoon for each 1 to 2 whites), although lemon juice or vinegar can be used as well, depending on the recipe.
Here are some recipes that use egg foams: