Beaten Egg Whites Turned Gray

Decorating By cookiemom51 Updated 10 Feb 2012 , 2:54pm by DianeLM

cookiemom51 Posted 10 Feb 2012 , 2:01pm
post #1 of 3

In our foods class Wednesday, a student made an egg white foam in the usual way with some cream of tartar added. She beat the whites in a stainless steel mixing bowl. The whites turned an unappetizing gray color and exuded a grayish liquid. Anyone know what might cause this? Reaction with the bowl?

2 replies
leah_s Posted 10 Feb 2012 , 2:23pm
post #2 of 3

Normally that's caused by using an aluminum bowl. Are you really, really sure it was a SS bowl?

DianeLM Posted 10 Feb 2012 , 2:54pm
post #3 of 3

Leah is 100% correct. Egg whites in an aluminum (or wood) bowl is a no-no we learned in 7th grade home ec! Of course, back then we also learned how to rotisserie a brontasaurus. icon_wink.gif

Copper is ideal for beating egg whites. No cream of tartar needed. Cream of tartar should be used when using a SS or glass bowl.

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