Following several disheartening experiences in which my beaten egg whites failed to stiffen, I’ve taken to re-washing and -drying my bowl and beaters. If there is even a trace of fat (yolk, butter, or other junk) in those whites, they won’t do much more than bubble a little when beaten.
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- August 10th, 2007 at 10:30 am
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A couple of years ago I went through a phase where I beat LOTS of egg whites. Not sure my way is easier, but it worked for me.
I never re-washed bowls, but I did pour a little white vinegar and a little salt in the bowl - swish it around. Dump vinegar/salt. Dry bowl.
Posted 29 Aug 2007 at 12:45 pm ¶Post a Comment