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Beating Eggs


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Before beating eggs, whether whole or separated, bring them to room temperature: this helps to increase the volume.

If you have the energy use a balloon whisk instead of an electric mixer - it knocks less air out.
- Submitted by GRAMPIAN 5/11/2010 in Cooking | 1 Comments
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NORASPAT 5/13/2010 4:09:00 PM

    You also get better volume for meringue types of topping if you remove the pulses from the egg. They are the little cords that attach the yolk to the white.

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