Question

Egg whites will whip up into a better foam if

a) they are cold
b) they contain traces of yolk
c) they are at room temperature
d) they are overwhipped

Answer 1

Egg whites whip up into a better foam at room temperature as the proteins are more flexible, facilitating the trapping of air necessary for creating foam (option c).

Step-by-step explanation:

The student's question relates to how egg whites can be whipped to create a better foam. Egg whites will whip up into a better foam if they are at room temperature. The reason for this lies in the structure of egg white proteins, primarily albumin. At room temperature, the proteins are more flexible and can more easily unfold, which is necessary to trap air and create foam. The presence of yolk, cold temperature, or overwhipping can impede this process.

Hence, the answer is option c.