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by somewhere Pll loves her dawgy on June 25th, 2008
Use a glass or ceramic bowl to beat. Plastic mixing bowls may harbour minute traces of fats,grease or moisture which will significantly affect how well your egg whites will 'fluff up'.
Avoid using plastic spatulas/beaters & wooden spoons. Instead use metal. For the same reason as above.
ps Eggs will beat best when they are at room temperature.
by Nelson - Jetpacking from bed on June 25th, 2008
You want to go with Grade AA, they emulsify better. A are eggs younger than I think 2 weeks old, AA is 2 weeks to 2 months, and AAA are older and are generally only used for commercial use.
by babyccat on June 25th, 2008
Yes as far as the age of the egg goes. I don't remember which way it goes but I believe very fresh eggs don't beat as well as older ones. But it could be the other way around.
What's the difference between Quiche and omelettes?
by In-Stereo-Type on December 20th, 2010
| 1 person likes this
Do you find chicken or ostrich eggs sexy?
;-)
by WABOO on February 6th, 2012
| 1 person likes this
Are you ever embarrased when eggs are served because of the smell being reminiscent of a rancid fart?
by Ambrose the Colossal Praying Mantis on July 5th, 2010
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Does boiling an egg for 5min, let it boil down for another 5min and let it sit in the freezer for 15min offer greater/easier appeal?
by -O-uknow on December 22nd, 2010
| 1 person likes this
Have you ever made pickled eggs?
by maryblushes2 on July 21st, 2010
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You're reading Does the egg quality effect the aeration of egg whites?
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