What four factors can affect the formation of egg white foams?

Answer by  Danny77 (18)

Four factors that can affect the formation of egg white foams are moisture, temperature, the age of the eggs, and contamination of whites by yolks. A little moisture in the eggs can make or break your foam, dry your bowl thoroughly. Make sure your eggs are fresh and room temperature, and be really careful when separating eggs.

Answer by  pondsarun (41)

While beaten egg white swells to eight times their original volume.It is because of the albumen protein. Beaten create to unfold this protein that is called denaturation. These denatured proteins meets where water and air meets and create a multiple bond with other proteins this is called forms.