How to Fix Egg Whites That Will Not Whip Up

The most common reason egg whites will not whip up is a trace of grease left in the bowl or on the whisk. Grease prevents the proteins in egg whites from surrounding air bubbles to form a foam, so whipping can fail even if the bowl looks clean but has a thin film of grease. A tiny piece of yolk mixed into the whites causes the same problem because yolk also contains fat. When separating eggs, take special care not to let any yolk get into the whites. If some does, carefully remove it with a piece of eggshell or a clean spoon.

Does the bowl material make a difference?

Plastic bowls are the least reliable choice for whipping egg whites because tiny scratches in their surfaces can hold old grease residue; even a thorough wash may not fully remove it. Glass or stainless-steel bowls do not have this risk and are much more reliable for whipping. Before using the bowl, wipe it with a slice of lemon or a few drops of vinegar, then dry it with a paper towel. This neutralizes any invisible traces of grease and improves the chance of success.

When do egg whites whip up better?

Room-temperature egg whites whip more easily and to a greater volume than cold whites straight from the refrigerator. For this reason, take the eggs out of the refrigerator about half an hour before whipping. Adding a pinch of salt or a few drops of lemon juice while whipping helps strengthen the foam, making it more stable and helping it stay fluffy longer.

Is the copper-bowl claim true?

The claim that egg whites whipped in a copper bowl make a more stable foam is scientifically supported: copper ions interact with the proteins and help make the foam more durable. This is why copper bowls are still used in professional kitchens. If you do not have a copper bowl, you can try to achieve a similar effect by adding a small pinch of cream of tartar to the bowl before whipping. This acidic powder strengthens the foam in a way similar to salt or lemon juice. If you have neither a copper bowl nor cream of tartar, carefully checking for grease and using fresh, room-temperature egg whites can still give good results in most home kitchens.

Add sugar gradually during the later stages of whipping, after the whites have started to foam slightly. Adding sugar too early can slow the foam's increase in volume. Sugar also helps stabilize the foam so it stays fluffy longer. Using powdered sugar instead of granulated sugar allows the grains to dissolve faster and gives the foam a smoother texture; this is especially useful in delicate recipes such as meringue. Starting at low speed and gradually increasing it creates a more stable foam with finer bubbles than whipping at high speed from the beginning. This technique is especially useful for delicate recipes such as meringue.