Devo’s performing tonight.
There’s a lot of misinformation out there on whipping eggs, but I found a video that comes closest to getting it right.
One tip to add: Eggs separate more easily when cold, but egg whites whip faster and higher when they’re at room temperature.
Two quibbles: What gets in the way of whipping egg whites is not yolk protein but fat, and whipping by hand isn’t tiring at all. Suck it up, buttercup.
Posted in Eat to the beat, Techniques
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I’m terrible at whipping eggs and have never accomplished the great peaks shown in this video. Something to aspire to. I’ve always wondered what those tiny whisks were for and imagined all sorts of complicated potential uses for them – good to know they’re just for small bowls. Not child cooking show stars.
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