"Julie Bove" > wrote in message
...
>
> "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.
>
Great advice! That's the kind of thing you more or less know, but don't
think about when you should.
Thanks much,

Kent