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Video:How to Fold Egg Whites Into Batter

with Chef John Mitzewich

Properly folding egg whites into your batter makes your recipe light and fluffy. Master this classic culinary skill with this delicious lemon pancake recipe.See Transcript

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Transcript:How to Fold Egg Whites Into Batter

Hi, I'm Chef John Mitzewich for About.com Food. Today's demo is all about folding, and we're going to make a delicious lemon pancake recipe. I'll show you the proper technique for folding egg whites.

Separate the Eggs

Before I can show you how to fold, we need to separate two eggs. I'm going to show you two methods.

One is the chef method, where you put the egg white between your fingers, and then there is the traditional shell-to-shell method. Either way, separate two eggs.

Lemon Pancake Ingredients

Now we need:
  • 2 cups flour
  • 3/4 teaspoon lemon zest
  • 1 tablespoon baking powder. I like to sift that in case there are any chunks.
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/4 teaspoon baking soda. I like to sift that also.
  • 1/3 cup vegetable oil
  • 2 cups milk
  • 2 egg yolks

Combine Pancake Ingredients

By the way, this is a really delicious lemon pancake recipe. There's a tablespoon of lemon juice.

We're going to whisk that together until it's very smooth, and then we're going to get to our folding demo.

Whisk Egg Whites Until They are Stiff

We're going to whisk two egg whites until they are very stiff, to a stiff peak stage, which means, check it out, the egg white basically stand up straight. They're very stiff.

Add Egg Whites to Batter

Now, very important, before we fold, we're going to put one-third of the egg whites into the batter, and just stir it in.

We're not folding yet. We're just lightening the batter, just introducing it. We're like, "Hey, how you doing, batter? There's going to be more egg whites on the way, so get acquainted."

Now we add the rest of the egg whites. Prepare to fold.

Properly Fold the Batter

Here are your three steps for perfect folding.

Step one: the cut. Take your spatula and cut directly through the center, scraping along the bottom. This brings us to step two.

Step two: the fold. We're going to bring up that batter from the bottom and fold it over the top, very simple.

Now, step three: the turn. Turn the bowl slightly and then repeat. Cut, fold, turn.

Now, I'm showing you this as if it's three separate steps, but it's really one movement. You're turning, you're cutting, you're folding… you're turning, you're cutting, you're folding.

Mix Egg Whites Into Batter

You may think, "Gee, it's not coming together." But it will. Give it a minute or two.

Keep gently cutting, folding, turning, and all those egg whites will integrate perfectly and you'll have this feather-light batter. It's going to get amazingly light.

Benefits of Folding

And why did we go through all that? Why learn how to fold? This is why, check this out.

Heat plus air bubbles equals pancake - we have liftoff! Let me see that again. So light, so delicious, you have to learn this.

So there you go, a great pancake recipe and the secret to folding. Cut, fold, turn, and enjoy!

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