whisk

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An egg beater is one of the essential baking tools for making western pastries. It is mainly used to fully mix egg whites and yolks into egg liquid, or to beat egg whites and yolks separately until they form bubbles. Below is the product introduction of egg beaters:
Types
Manual Egg Beaters: Commonly made of stainless steel, they beat cream, egg whites, 등., through manual stirring. Their advantages include low price, compact size, and easy storage, making them suitable for stirring small amounts of ingredients and simple beating tasks—such as making small pastries or daily home use. 하지만, their drawback is low beating efficiency, which requires a lot of physical effort.
Electric Egg Beaters: Divided into handheld electric egg beaters and stand-type electric egg beaters with a bucket. The power of handheld electric egg beaters is generally 180W-300W; it is recommended to choose those with a power of about 250W-300W, as those with too low power are not easy to beat ingredients and may burn out the machine easily. They are easy to operate, labor-saving, and fast in beating, suitable for various baking scenarios. Stand-type electric egg beaters with a bucket add a base and a rotatable mixing bucket to the handheld version; their power is generally 300W-500W, and some can even knead dough, offering high cost-effectiveness. 하지만, they are relatively expensive, large in size, and take up more space.
Materials
Manual Egg Beaters: Usually made of stainless steel. Those with dense and hard iron bars are better, as they can beat ingredients more effectively and are not easy to deform.
Electric Egg Beaters: For the beating nets and mixing hooks, it is recommended to choose stainless steel materials, which are hygienic, safe, and corrosion-resistant. 하지만, some products on the market use electroplated materials, whose coating is easy to peel off—so attention should be paid when purchasing.