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How to fix egg whites that won't whip

If the whites are just slow, keep whisking and add a pinch of cream of tartar or a few drops of lemon juice. If there's yolk or grease in them, they won't whip properly, so start again with fresh whites in a clean bowl.

How you can tell

  • The whites stay runny and won't form peaks
  • They foam a little but stay loose and liquid underneath
  • The foam collapses as soon as you stop whisking

Why it happens

When egg whites are whisked, their proteins unfold and form a network around air bubbles, which creates a stable foam. Fat stops this happening, because it gets in the way of the proteins linking together. Even a trace of egg yolk, a greasy bowl or whisk, or a plastic bowl that holds on to grease can stop the whites from whipping. An acid such as cream of tartar or lemon juice helps strengthen the foam and makes it more stable.

How to fix it

Option 1Keep whisking with a stabiliser

  1. If there's no yolk or grease, keep whisking, as whites can take a while to start foaming
  2. Add a pinch of cream of tartar or a few drops of lemon juice
  3. Whisk until soft or stiff peaks form, as the recipe needs

Option 2Start again

  1. If there's yolk in the whites or the bowl was greasy, they won't whip properly
  2. Wipe a glass or metal bowl and the whisk with a little lemon juice or vinegar on kitchen paper
  3. Separate fresh eggs carefully and whisk the new whites
  4. Use the failed whites in an omelette, scrambled eggs or a batter

Next time

  • Use a clean glass or metal bowl, not plastic
  • Separate each egg over a small bowl before adding the white to the rest, so a broken yolk doesn't spoil the whole batch
  • Make sure the whisk is clean and dry

Terms on this page

General kitchen guidance, not food-safety advice. If food may be unsafe, for example undercooked meat or anything left out too long, follow the Food Standards Agency and throw it away if in doubt.