On Fri, 24 Dec 2010 15:15:46 -0600, Sky >
wrote:

>Help!!!! <VBG> Should eggs and/or egg-whites be at room temperature
>before beating them to stiff points? I know heavy cream, the beaters,
>and the bowl should be very cold to make whipped cream, but I get that
>backwards with egg whites! Which is it for beating egg whites - room
>temp stuff or cold? TIA.
>
>Sky

It is essential they be at room temp. If you don't have about an hour
to leave them at room temp, place them in warm water for a few
minutes.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
Updated 12/24/10

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