"Paul M. Cook" > wrote in message
...
>
> "Cheri" > wrote in message
> ...
>> "Paul M. Cook" > 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.
>>>>
>>>
>>> Fresh, and use an imaculately clean bowl. Copper if you have one.
>>>
>>> Paul
>>
>> Or just beat egg whites in a bowl, any bowl, and it works. Room temp
>> works best.
>>
>
> Metal bowls work best because they can be cleaned and free of grease. It
> takes almost no fat for egg whites to fail.

I've always used a glass bowl but never had them fail.