Why whip egg whites in copper bowls?

  title={Why whip egg whites in copper bowls?},
  author={Harold McGee and Sharon R. Long and Winslow R. Briggs},
Foams of chicken egg albumen have been an important element in Western cuisine for at least 300 yr1; they lower the density of such otherwise ponderous preparations as soufflés and sponge cakes, and in the heat-annealed form known as meringues they support or crown various sucrose-rich mixtures2. The raw protein foam is delicate and easily ruined by overheating. Over the past 200 yr, protocols for the production of albumen foams have frequently specified the use of copper reaction vessels3–5… 
The Role of Copper in Protein Foams
Chefs have known that whipping egg white proteins (EWP) in a copper bowl will improve foam stability. The improved stability is attributed to a copper–conalbumin complex or alteration of sulfhydryl
DOPA proteins: versatile varnishes and adhesives from marine fauna
The boundaries of present knowledge and ignorance are defined; the ways in which the known structure and composition can influence the conformation and chemistry of component polymers during sclerotization are explored; and the trends and requirements of future research are discussed.
Protein Adsorption at Liquid Interfaces and the Relationship to Foam Stability
A foam is a dispersion of gas bubbles in a liquid or solid matrix. In a typical food foam (e. g. meringue, souffle, cake) the structure is stabilised by the presence of adsorbed protein at the fluid
Cooking Literacy: Meringues as Culinary Scaffoldings
As simple as some baking recipes may seem, it is imperative for the cook to realize that baking is a complex phenomenon where scientific insight may provide a significant benefit. At the same time,
A Method for the Measurement of Foam Formation and Stability
A whipping method for the measurement of overrun and foam stability was developed. Using this method the characteristic foams formed by the following proteins were studied: sodium caseinate, milk


Egg Albumen Proteins Interactions in an Angel Food Cake System
The foaming properties of six albumen proteins were tested singly and in combinations in an angel food cake system. Physicochemical characteristics and foamability of the protein solutions and volume
Properties of Egg White Foam Drainage
This study was designed to provide a better understanding of egg white foams and the proteins involved by characterizing the drainage from foam. Samples of liquid egg white were whipped at high speed
The iron-binding properties of hen ovotransferrin.
Quantitative treatment of the results of double-isotope labelling suggests that in the binding of iron to ovotransferrin at alkaline pH co-operative interactions between the sites occur.
Irreversible inactivation of lysozyme by copper.
The metal-binding activity of conalbumin.
As has been found with siderophilin, conalbumin was found to bind copper in a similar but more labile manner than iron.
The chemical composition of eggs.
  • T. L. Parkinson
  • Chemistry, Physics
    Journal of the science of food and agriculture
  • 1966
The chemical composition of eggs, with particular reference to the protein and lipid constituents, is reviewed and summarised.
Physiologie du goût
Ce traite gastronomique decrit et explique les sensations gustatives. L'auteur livre egalement une reflexion autour des plaisirs de la table. ©Electre 2017
The flavoprotein-apoprotein system of egg white.