On Sat, 24 Dec 2011 14:19:45 -0600, Sky >
wrote:

> Which is better to use when beating egg whites to a stiff peak: fresh
> eggs or older eggs?? TIA.
>
I've never given it a second thought and just use what I have. Since
I don't have a copper bowl, I use a little cream of tartar and it
works for me.

--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.