Food - Drink
Well-Beaten Vs. Slightly Beaten Eggs: What's The Difference?
By WILLIAM DELONG
When you mix whole eggs together, the consistency of eggs will change the longer you mix them, and slightly beaten eggs will look and feel different than well-beaten eggs. This actually makes a big difference in cooking, and this is how to make sure you're not over- or under-beating your eggs based on your recipes and needs.
You can mix slightly beaten eggs, which are looser, more liquid, and have variations in color, in under a minute with a fork. Well-beaten eggs require at least six minutes of beating using a handheld or stand mixer, and will be a uniform yellow color and more rigid, because the egg's proteins have thoroughly combined with the water.
Slightly beaten eggs are perfect for making scrambled eggs, an omelet, or adding to dough and flour for baking cakes, brownies, and more. Well-beaten eggs come in handy as a main ingredient, such as when making custard or mousse, dishes that require silky yet strong eggs that incorporate well and smoothly emulsify other ingredients.