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Step 5Combine
Gently fold the egg whites into the yolk/cream mixture with a spatula.
Scrape the egg whites out of the bowl with your rubber spatula, and use a gentle sweeping motion to incorporate the whites to save all the air you just beat into them. (If you whisk them in all of that nice fluffiness will be lost.) You should still have some small blobs of unincorporated eggwhite (see last picture), and if the mixture is allowed to sit it will separate.
Scrape the egg whites out of the bowl with your rubber spatula, and use a gentle sweeping motion to incorporate the whites to save all the air you just beat into them. (If you whisk them in all of that nice fluffiness will be lost.) You should still have some small blobs of unincorporated eggwhite (see last picture), and if the mixture is allowed to sit it will separate.
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Nov 20, 2009. 1:56 PMeetzel
says:
Coming from a baking background - we wisk in a quarter to a half of the whites and then gently fold in the rest. That way we get the incorporation we need and do not loose any of the air. Do you think that would work here?
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Nov 23, 2009. 7:40 AM
canida (author)
says:
canida (author)
says:
It certainly could work - give it a try, and tell us what you think! I prefer my eggnog extremely fluffy, so prefer to fold in the entire batch of whites.
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