April 30, 2010, Newsletter Issue #326: Whipping Egg Whites

Tip of the Week

Egg whites WILL NOT WHIP (they just wonīt) if they come into contact with even the slightest trace of fat, grease or egg yolk. This is why itīs 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 wonīt 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.

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