Why should egg whites be used immediately after they are beaten?
Egg white foams will continue to stiffen even after beating has stopped, becoming more like over beaten egg whites in nature. This may be due to the formation of intermolecular bonds between the protein chains. Page 67 6. Compare the volume obtained by beating egg yolks until thick to that of egg whites at the stiff peak stage. Account for the difference. Egg yolks will increase slightly in volume as air is beaten into them, but they do not stiffen and form peaks. Yolk proteins are not denatured by beating, and so are not able to form a film around air bubbles . Egg whites on the other hand increase in volume many times. The egg white proteins are denatured and form a film around the air bubbles that are being incorporated into the foam.
