Why would egg whites not foam?

1. Room Temperature: Egg whites whip up best at room temperature. Cold egg whites have a harder time incorporating air and forming stable foam.

2. Fat Contamination: Even a small amount of fat from the yolk, the bowl, or utensils can prevent egg whites from forming a stiff peak. This is why separating yolks from whites carefully is crucial.

3. Sugar or Acid Added Too Soon: While sugar and acid help stabilize the foam, adding them too early can hinder the initial whisking process. It's best to add these ingredients towards the end of whipping.

4. Over-Whipping: Whipping egg whites for too long can result in a grainy texture and loss of volume.

5. Age of the Eggs: Older egg whites tend to be less stable and may not foam as easily.

6. Altitude: At higher altitudes, air pressure is lower, making it harder to incorporate air into the egg whites.

7. Type of Egg: Some eggs are simply more difficult to whip than others.

Here are some tips to help your egg whites foam:

* Use a clean, fat-free bowl and whisk.

* Separate the yolks from the whites carefully.

* Let the egg whites sit at room temperature for 30 minutes before whipping.

* Add sugar or acid (like lemon juice or cream of tartar) towards the end of the whipping process.

* Whip the egg whites gradually, increasing speed as they begin to foam.

* Stop whipping when the egg whites form stiff peaks.

If you're still having trouble, try a different brand of eggs or adjust your technique. With practice, you'll be able to whip up perfect egg whites every time!