On Thu, 28 Feb 2008 03:01:07 GMT, Sqwertz >
fired up random neurons and synapses to opine:

>I only have a regular stick blender - no whisk attachment. Can
>it be used to whip egg white into stiff peaks for a souffle?
>
>I'm too much of a wimp to do it by hand.

Need more information. What type of stick blender? I have an older
(ca. 1998) Cuisinart cordless immersion blender that might be good for
scrambling eggs, but would not rise to whipping egg whites. Do you not
have a hand or stand mixer (or was this question answered when you
stated: "I only have a regular stick blender")? Even an old rotary
beater, IMHO, wouldn't make the *stiff* peaks you're likely looking
for. I don't know how anyone achieved this prior to the invention of
the electric mixer, although a quick look seems to argue that
meringues, say, have been around since the 16th century.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

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