Why do egg whites beat more easily at room temperature?

Egg whites beat more easily at room temperature primarily due to the lower surface tension. When egg whites are at a cooler temperature, the proteins are more viscous and less cooperative in forming foam, which is crucial for creating stable and airy structures when whipping. At room temperature, the proteins in the egg whites can unfold more easily, allowing them to stretch and incorporate air better than when they are cold.

Furthermore, lower surface tension helps the proteins spread more uniformly as they interact with air, leading to the formation of a stable foam. This results in a much more voluminous and airy mixture, which is essential in recipes that require whipped egg whites, such as meringues and soufflés.

Understanding the properties of egg whites at different temperatures can enhance culinary outcomes, particularly in baking and cooking techniques that rely on the emulsifying and foaming characteristics of proteins.