许多人打鸡蛋时,都是直接将鸡蛋从冰箱里拿出来磕出蛋液搅打,温度较低时,蛋白质的起泡性会大大降低,这样会影响鸡蛋的口感。正确的方法是,将鸡蛋从冰箱里拿出来在室温下解冻一会儿,或者在温水中放一会儿,再磕出蛋液开始搅打,这样做出来的鸡蛋松软,口感好。另外,做蛋糕等需要利用鸡蛋起泡性带来蓬松感,所以鸡蛋要解冻更长的时间,掌握好搅打蛋液的时机。 Many people play eggs, are directly out of the egg from the refrigerator knock out the egg whipping, the temperature is low, the protein will greatly reduce the foaming, which will affect the taste of the egg. The correct way is to take the eggs out of the freezer to thaw at room temperature for a while, or put in warm water for a while, and then knock out the egg whisk to start whipping, so the eggs are made soft, good taste. In addition, the need to make the cake and so on the use of foaming egg fluffy flu, so the egg to thaw for a longer period of time, master whipped egg whisk timing.