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beating egg whites??
Which is better to use when beating egg whites to a stiff peak: fresh
eggs or older eggs?? TIA. Sky -- Ultra Ultimate Kitchen Rule - Use the Timer! Ultimate Kitchen Rule -- Cook's Choice!! |
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beating egg whites??
"Sky" > wrote in message ... > Which is better to use when beating egg whites to a stiff peak: fresh > eggs or older eggs?? TIA. Fresh. |
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beating egg whites??
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. |
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beating egg whites??
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. |
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beating egg whites??
"dsi1" > ha scritto nel messaggio 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. You know the wrong people. All it takes is the lemon rind from some other dish and a bit of salt. Quick rub and voila! If you wash it regularly, copper isn't a problem. I find it absolutely worth it. |
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beating egg whites??
On Dec 25, 12:12*am, "Giusi" > wrote:
> "dsi1" > ha scritto nel messaggio > > 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. > > You know the wrong people. *All it takes is the lemon rind from some other > dish and a bit of salt. *Quick rub and voila! *If you wash it regularly, > copper isn't a problem. *I find it absolutely worth it. I used to do that with pennies when I was a kid. Sure, I'd clean the bowl before beating egg whites but that got old very fast. I can see using a copper bowl if I beat eggs manually but with a electric mixer, I don't see any reason to use copper bowls except maybe to brag about being able to use copper bowls. I also don't like the idea of copper compounds in my food. |
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beating egg whites??
"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. Kent |
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beating egg whites??
"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. |
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beating egg whites??
"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 |
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beating egg whites??
On 12/24/2011 2:19 PM, Sky wrote:
> Which is better to use when beating egg whites to a stiff peak: fresh > eggs or older eggs?? TIA. > > Sky > Chicken eggs. Definitely. :-) -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
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beating egg whites??
On 12/24/2011 6:39 PM, Janet Wilder wrote:
> On 12/24/2011 2:19 PM, Sky wrote: >> Which is better to use when beating egg whites to a stiff peak: fresh >> eggs or older eggs?? TIA. > Chicken eggs. Definitely. :-) LOL - good one ;D -- Ultra Ultimate Kitchen Rule - Use the Timer! Ultimate Kitchen Rule -- Cook's Choice!! |
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beating egg whites??
"Janet Wilder" > wrote in message b.com... > On 12/24/2011 2:19 PM, Sky wrote: >> Which is better to use when beating egg whites to a stiff peak: fresh >> eggs or older eggs?? TIA. >> >> Sky >> > > Chicken eggs. Definitely. :-) Ho yes -- http://www.shop.helpforheroes.org.uk/ |
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beating egg whites??
"Sky" > wrote in message ... > Which is better to use when beating egg whites to a stiff peak: fresh > eggs or older eggs?? TIA. > older |
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beating egg whites??
In article >,
Sky > wrote: > Which is better to use when beating egg whites to a stiff peak: fresh > eggs or older eggs?? TIA. > > Sky Fresh. At room temperature. Older eggs for hard-cooking and easy peeling. -- Barb, http://web.me.com/barbschaller September 5, 2011 |
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