On 2/3/2014 5:13 AM, Dave Smith wrote:
>
>
> I fold beaten egg whites into simmering tapioca. It gives it a lighter
> texture.

I used to do that too. I did not add egg whites to a boiling mixture
though. I would remove the pudding from the heat and then beat and add
the egg whites. These days, I just stir the pudding while cooking with a
whisk to give it a lighter texture. It's a lot easier.