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

Hi Sky,

Separate the eggs while cold so that the yolk is less likely to break.
If I'm doing more than a few eggs I separate the fingers of one hand
slightly, and drop the egg into that hand, allowing the white to drain
through while holding the yolk. Definitely faster and messier than
the back-and-forth between eggshell halves.

Although the cookbooks say to whip the whites at room temperature, I
don't recall ever having problems getting stiff peaks with eggs right
out of the fridge. Maybe I'm just beating long enough for the whites
to warm up. :-)
--
Best -- Terry