Perfect egg whites
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Perfect egg whites
Last updated 6/12/2012 12:57:28 AM. Recipe ID 20021. Report a problem with this recipe.
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      Title: Perfect egg whites
 Categories: Eggs
      Yield: 1 Servings
           No Ingredients Found
  THE EQUIPMENT:  An unlined copper bowl is the very best for beating
  egg whites.  There is a chemical reaction with the whites such that
  they keep their volume better, especially when incorporated into
  baked goods. For everyday use, stainless steel or glass are just
  fine. It is practically impossible to remove every trace of grease
  from plastic bowls and they should not be used for beating egg
  whites. For the purist, plastic coated beaters are also to be
  avoided. Instructions to use scrupulously clean implements are not
  fatuous. Any grease left in the bowl or on the beaters will usually
  (but not always) inhibit the whites from reaching their full
  billowing potential.
  PREPARATION:  It is essential that there be absolutely no trace of
  yolk in with the whites, since the yolks are very fatty. Egg whites
  will achieve full volume must faster if they are at room temperature.
  The best way to handle this is to separate the eggs while still cold
  (it is easier then) and then dip the bowl of whites in hot water for
  a few minutes or allow them to warm to room temperature. Whites will
  gain the most volume and be less likely to break down if a bit of
  acid is added at the start of beating.  A few drops of lemon juice
  will do the trick, no matter what the recipe says.  A pinch of cream
  of tartar, as usually called for in the recipes, can also be used,
  but wait until the whites are foaming and beginning to take shape or
  the cream of tartar could have an inhibiting effect. Egg whites will
  sometimes beat well even if they do contain a bit of grease or yolk
  and if even if they are ice cold, but you can't count on it.  They
  will most likely break down faster, too. APPEARANCE: What does a
  perfectly beaten egg white look like? STIFF: As you begin to beat the
  egg whites, they will become foamy, then look milky, then begin to
  rise in billows.  When the billows first become stable and hold their
  shape when you lift the beaters, and the bubbles in the foam are
  nearly invisibly tiny, then stop beating. They are stiff enough. BUT
  NOT DRY: Many people will continue beating because they are fearful
  that the perfect state is just a few more seconds away.  Then the
  whites become dull and dry looking and finally lumpy and weeping. At
  this point, the liquid has separated from the solids and the whites
  are unusable. You will have to start all over again since there is no
  way to "unbeat" the whites. Overbeaten whites will not fold smoothly
  into the other ingredients and will leave clumps of white.  Their
  air-holding capacity has been severely reduced and the result will be
  a gooey cake or souffle. THE FINALE: Most recipes direct you to
  "fold" the egg whites into the heavier ingredients, usually as the
  last step of the recipe.  Some recipes will instruct you to mix a
  portion of the whites with the batter first to lighten it before the
  rest of the whites are carefully folded in. This is a good idea, even
  if the recipe doesn't specify it. The folding technique is important.
  If you just beat or stir in the egg whites, you will lose all that
  precious air you just beat into them.  First add the whites to the
  bowl containing the other ingredients. To fold, you will need a flat
  implement like a rubber spatula. The object of folding is to
  amalgamate the whites and the batter without squashing the air out of
  the whites. To fold, hold the flat edge of the spatula at right
  angles to the surface of the mixture.  Cut the spatula down through
  the center of the mixture to the bottom of the bowl, draw it along
  the bottom and then up the side of the bowl, lifting the batter from
  the bottom as you go. Give the bowl a quarter turn and repeat until
  the mixture is uniform. [ Adapted from an article in the WASHINGTON
  POST by Linda Greider, dated Dec 6, 1989 ] Courtesy of Shareware

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Recipe ID 20021 (Apr 03, 2005)

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