Whipping Egg Whites

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Whipping Egg Whites

Egg whites WILL NOT WHIP (they just won't) if they come into contact with even the slightest trace of fat, grease or egg yolk. This is why it's a good idea when separating eggs to have three bowls: one for the yolks, one for the whites and one bowl to separate over so that you won't have to throw out a whole batch if one yolk breaks while separating. It is also a good idea to wash your hands, beaters and bowl before beginning as well, to make sure they are grease free.

   

Comments

5/13/2009 12:41:29 AM
Linda said:

Also if you wipe everything (beaters, spatula,bowl) with white vinegar it takes away any grease that might still be sticking around.




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Linda Handiak