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Separating eggs |
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Bring eggs to room temperature to get more volume when beating.
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To separate eggs, gently tap the side of the egg on the edge of a bowl or cup
to crack the shell. Pass the yolk from shell to shell, dropping the white into
a cup before adding it to the other whites in the bowl.
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Be sure when you separate your eggs that not a speck of egg yolk or any other
fat gets into the white; it can ruin its beating quality.
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Beating egg whites
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Clean and dry bowl and beater thoroughly. Even a little amount of grease can
prevent whites from whipping properly. Do not use plastic bowls for beating egg
whites as even after washing, they can hold an oily film on the interior,
minimizing egg white volume.
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Beat egg whites slowly on medium speed and gradually increase to high. Beat
only until they hold their shape or point, but not dry. Overbeaten egg whites
will collapse and begin to reliquify.
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Add a small amount of acid, such as cream of tartar, lemon juice, or vinegar,
to stabilize the egg whites and allow them to reach their full volume and
stiffness.
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Do not beat egg whites ahead of time. They should be folded in immediately
after they are beaten.
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Folding in egg whites
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To fold stiffly beaten egg whites into another mixture, cut down through the
mixture with a rubber spatula.
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Scrape across the bottom of the bowl and bring spatula up and over, close to
surface.
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After each fold, rotate the bowl slightly in order to incorporate the
ingredients as easily as possible.
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