The Right Way to Beat Egg Whites video
Video Description
Great egg white preparation techniques can be achieved through some meticulous planning through this video. Egg whites are great thickeners and can add bounty to many dishes.Comments
Comments: 4 |
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veg foodie says :
I will have to disagree... I'm a convert to a total veggie and I've had both eggs and non-eggs cakes and pastries and I can truly say that the best cakes and pastries I've had were after I converted and they were melt in your mouth heavenly pieces of baked perfection... No eggs involved. Eggs just act as a binding agent, replace it with a non egg substitute and beat your batter o the perfect consistently and you'll have the cake or pastry of your dreams!!
Posted on: 14 April 2009 - 12:03am
ifoodiee says :
Just this March, i made a Chocolate Button Cake for my mothers birthday and it turned out to be a complete disaster. Must have been the way I beat the egg, needless to say i was really disappointed. Egg is so important for mostly all baked pastries! Thanks for the tips about the plastic bowls and dirt and how it affects the eggs.
Posted on: 9 April 2009 - 2:48pm
foodpsychologist says :
Thanks for the video. Now I know the correct technique of beating eggs.
Posted on: 9 April 2009 - 4:51am
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The Right Way to Beat Egg Whites
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