How do you save a deflated egg white?

Unfortunately, you can't truly "save" a deflated egg white. Once the air bubbles have been released, you can't get them back.

However, depending on how deflated the egg white is and what you intend to use it for, there are a couple of options:

1. For a less-than-perfect meringue:

* If it's just slightly deflated: You might still be able to use it for a meringue, but it won't be as fluffy or stable.

* Beat it again: You can try beating it again to reintroduce some air, but it won't be as firm as a freshly whipped egg white.

2. For other uses:

* Use it in a recipe that doesn't require stiff peaks: You can still use deflated egg white for things like pancakes, waffles, or cake batter. It will add moisture and structure to the batter.

* Add it to a sauce: Deflated egg white can also be used as a thickening agent in sauces.

Important Considerations:

* Don't overmix: Beating the egg white too long can actually break down the protein structure and make it even more deflated.

* Clean equipment: Make sure your mixing bowl and beaters are clean and grease-free. Any trace of fat can prevent the egg white from whipping up properly.

* Fresh eggs: Fresh eggs are more likely to whip up into a stiff meringue.

The best solution is often to simply start with fresh eggs and whip them correctly. This will help prevent deflation in the first place!