Why is egg white getting thinner and thinner?

Eggs are familiar to everyone. Why do people beat the egg whites thinner and thinner? Let Bian Xiao tell you.

Reason 1: It may be that the separation between egg white and yolk is not very clean, and there may be a little yolk in egg white.

Reason 2: Maybe the tools and containers for beating egg whites are not clean enough, and there is water or oil.

Reason 3: Maybe there is not enough sugar in the formula. White sugar is a tough material for cleaning hair. If the egg white is not added enough, it will not be hard and will naturally become thinner and thinner.

Reason 4: When beating egg whites, the technique may be wrong. If you beat them directly with your hands, you should keep changing directions back and forth. If you hit them with a machine, it's best to stop the mixing head in one position and don't move.

Remedial measures for dilution in protein:

First, you can add a few drops of white vinegar or lemon juice to the egg white, and then continue to stir, if you still can't send it away.

You can put the egg whites in the refrigerator for a few minutes, then take them out and beat them again.

Another way is that if the egg white is getting thinner, you can put some baking powder in it and beat it again, so you can send it away.

If the egg white is getting thinner, it may be because the egg white whipping tool is wet, or there is water or egg yolk in the container, which will lead to the egg white not being beaten out, or even getting thinner.

And the temperature in protein. If the temperature in protein is too high, it will become thinner and thinner. At this time, it is necessary to cool the egg white, put it in the refrigerator for a few minutes, and then take it out and beat it again to avoid the egg white getting thinner and thinner.