"Kent" > wrote in message
...
>
> "Sky" > wrote in message
> ...
>> Which is better to use when beating egg whites to a stiff peak: fresh
>> eggs or older eggs?? TIA.
>>
>> Sky
>>
>>
> I don't know that it makes a difference. What does is temp. Make sure eggs
> are at room temp before beating. As well, use either creme of tarter, or
> whisk in a copper bowl.

I learned to tell the freshness of an egg one of two ways. In the shell put
in water. If it sinks all the way it's fresh. If it floats, it's old.

Crack it and put it on a plate. If the yolk and the white are thin and
spread out, it's old. If they stand up more it's fresh. So it would only
stand to reason that when whipped it would get bigger and/or faster peaks
when fresh.