Can you Beat Eggs with an Immersion Blender to Whipped Cream?

A blender is no doubt the most versatile appliance in the home kitchen. But does that apply to all types of blenders? If yes, can you beat eggs with an immersion blender same as you can whip egg whites in a countertop blender?

Well, any decent hand blender for whipping cream can make super-luxurious whipped cream from eggs too. You can also make fluffy scrambled eggs and super-yummy Hollandaise sauce recipes.

It’s Easy with the Right Immersion Blender Attachment

In a nutshell, there are quite a lot of things you could make with your immersion blender. And thanks to the compact design, the little guy can be very handy in situations you can’t have the countertop machine- say when in your RV.

Nonetheless, you’ll be able to make the most of your handheld blender when you have all the necessary attachments. A perfect example is a brand like Amazon Basics that comes with a blending wand and whisk attachment. Why do I say this?

The process to beat eggs with an immersion blender to make a cream, sauce, or even scrambled egg recipe involves aerating the mixture. And for that, the add-on whisk attachment will be the best to work with (if your machine has one).

A Step-By-Step Guide on How You Can Beat Eggs with an Immersion Blender

Technically, most handheld blenders are usually straightforward to operate. But the actual steps to follow usually vary from one brand to another.

In this guide, I’ll be using the recently-released Amazon Basics 500W immersion blender as it has variable speed and whisk attachment. But you could use about any other brand available.

Part 1: How to Beat Eggs to a Whipped Cream with an Immersion Blender

As was just mentioned, the best way how to beat eggs for whipped cream with an immersion blender will be to use the whisk attachment. It’s more or less like you whip whipping cream with an electric mixer– the hand mixer.

So, you’ll need the best control over your mixture to achieve the desired soft or stiff cream peaks. And that means running the immersion blender at medium speed to avoid over-whipping (which happens at high speeds) or under-whipping (which occurs at slow speeds).

The following is a brief egg whites whipped cream recipe you can make with your immersion blender in five minutes.

What You’ll Need to have:

• A couple of fresh eggs
• A bit of lemon juice or tartar cream
• Glass or metal mixing beaker/ bowl
• A working immersion blender

What You’ll Need to Do:

1. Gather your blender, whisk attachment, beaker, and ingredients in one place. The parts that will be coming into direct contact with the eggs should be thoroughly clean. So, rinse them with clean running water.
2. Crack your fresh eggs and separate the egg whites from the yolk. Make sure not a single shell falls into the container you’re putting the egg whites not to corrupt the aerating process.
3. Add a bit of lemon juice (I’d recommend squeezing a fresh lemon fruit) into the beaker/ bowl of egg whites. The idea is to have the acidic agent stabilize the mixture for faster thickening. Hence, the reason I’ve listed you can use tartar cream if no lemons or lemonade is unavailable.
4. Dip the whisk end of the hand blender into your mixture of egg whites and start blending on the medium/ medium-high speed
5. After about 3 minutes, you should have achieved soft whipped cream peaks- whereby the dollop holds shape but slumps almost immediately. Don’t blend any further if this is your desired consistency.
6. If you wanted stiff whipped cream to decorate your cake or cookies, continue blending for another 2-3 minutes. And once you’ve achieved the texture, stop not to over-whip your egg whites.

Part 2: How to Beat Eggs to Hollandaise Sauce with an immersion blender

The yolk (yellow part) of the eggs you removed when making the whipped cream above can make a great-tasting sauce. Hollandaise sauce is the fancy name of the treat, and it’s synonymous with eggs benedict, baked salmon, steamed veggies, and many other exquisite cuisines.

The following is a simple classic Hollandaise sauce that you can easily make at home with an immersion blender.

You’ll Only Need:

• 4 fresh egg yolks (at room temperature)
• 1 tablespoon of fresh lemon juice
• 1/2 teaspoon of sea salt
• 8 tablespoons of unsalted butter
• Glass measuring cup with spout and beaker/ bowl

What You’ll Need to Do:

1. Pour your butter chunks into the measuring cup and microwave for about 30-35 seconds to melt. If you don’t have or want to use a microwave, melt it in a saucepan at medium heat (on a stove or grill)
2. As the butter melt, mix the egg yolks, salt, and lemon juice in the glass beaker/ bowl and blend with the hand blender for about 10 seconds. The speed of the blender at this point should be at the highest to blend up everything.
3.  Next, stream your hot, melted butter into the blender of egg yolks and continue blending. In this part, you should run your blender on medium or medium-high speed for better control over your mixture.
4. Once the mixture is fully emulsified, you now have the Hollandaise sauce. Pour into a small serving bowl and serve while still warm

Part 3: How to Beat Eggs for a Creamy Scrambled Eggs Recipe with an Immersion Blender

A scrambled egg recipe is the simplest to prepare here. But similar to the rest, you still want to get a lot of air into the mix, only this time to achieve an extra-fluffy texture. So, you should stop blending when your mixture has a nice frothy texture.

What You’ll Need:

• 4 fresh large eggs
• 1/2 tablespoon butter
• 1/8 teaspoon sea salt
• Medium mixing bowl
• Immersion blender

What to Do:

1. Break your eggs into the mixing bowl– you can have both egg white and yolk this time
2. Add a bit of salt to the mixture and blend with the immersion blender for 5 seconds or until nicely frothy
3. Place some butter on a non-stick pan and melt over medium heat until it begins to bubble
4. Now, pour your eggs blend and start swirling around the pan in small circles without stopping. After about 30 seconds, you’ll notice the eggs start to thicken into small curds
5. Continue to swirl your mixture, this time in long sweeps, for another 20 seconds or until you have larger, creamy curds.
6. Finally, when the eggs have set and are still soft and runny, remove the pan from the heat. Let the pan sit for a few seconds to finish cooking, then serve.

You Can Still Beat Eggs with the Blending Wand

In conclusion, it’s very possible to beat eggs with an immersion blender into whipped cream, hollandaise sauce, or a fluffy scrambled recipe. But as I’ve mentioned earlier, all three recipes involve aerating the eggs until the desired consistency. Thus, a whisk attachment will give results faster and with less hassle.

If your immersion blender doesn’t have a whisk attachment, you can still use the standard blending (blade) wand. It will still deliver the desired results on all three tasks. But when making whipped cream, the process may take a few more minutes to complete due to the constant scraping.