On Dec 24, 12:08*pm, sf > wrote:
> 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.

I used to use a copper bowl but they tarnish too easily and the idea
of mixing food in a bowl coated with that stuff was not an appealing
one. Mostly those bowls are strictly for show.