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21 2011

Personal Gourmet Food Intelligence: Beating Egg Whites

Syndicated from: Rose Reisman's Blog

How often have you failed at beating  egg whites ending up with a liquidy mixture? Here’s the perfect technique: * A clean and dry metal, glass or copper bowl is the best.  Avoid plastic.  Even a drop of oil or water will prevent proper beating. * Separate the egg using your hands.  Letting  the  egg [...]

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