Food Science Lab
Egg White Foam Experiment
Name Period Assign #
Directions:Work with the people in your unit. Complete the egg white foam you are assigned. Bring your completed foam to the demonstration table at the front of the classroom. Make sure you use clean beaters and a clean metal mixing bowl. Do not use a plastic mixing bowl. Separate one egg; you want the egg white to be at room temperature before you start to beat it. Be careful not to break the yolk when separating the egg. You do not want to get any of the yolk in the egg white.
Unit 1: Beat one egg white with an electric mixer until stiff peaks form. Continue beating until the egg white is dry and flaky and looks like soap suds. Label the bowl overbeaten.
Unit 2: Beat one egg white until just foamy. Add 1 tsp. of the egg yolk you separated from your egg white and continue beating until mixture reaches its highest volume. Label your bowl egg yolk.
Unit 3: Beat one egg white until just foamy. Add 1/4 c. salt a little at a time and continue beating until stiff peaks form. Label the mixing bowl salt added.
Unit 4: Add 1/4 c. water to one egg white. Beat with electric beater until mixture reaches its highest volume. Label mixing bowl water added.
Unit 5: Beat one egg white with 1/8 tsp. cream of tartar until foamy. Gradually add 2 Tbsp. sugar to the mixture while still beating it. Beat until stiff peaks form. Add 1/8 tsp. vanilla. Continue beating until vanilla is mixed in. Label bowl sugar added when foamy.
Unit 6: Beat one egg white with 1/8 tsp. cream of tartar, 2 Tbsp. sugar, and 1/8 tsp. vanilla. Beat until mixture reaches its highest volume and mixture forms stiff peaks. Label bowl sugar added before beating.
Unit 7: Beat one egg white with 1/8 tsp. cream of tartar. Beat until stiff peaks form. Gradually add 2 Tbsp. sugar and 1/8 tsp. vanilla. Continue beating until sugar dissolves into mixture. Label bowl sugar added when stiff.