Beating egg whites (or How Not to Waste Two Dozen Eggs)
Created | Updated Jan 28, 2002
How not to beat egg whites
After another failed attempt to make Tiramisu, my friend and I have found many things that can go wrong when beating egg whites to "peaks"
- Do not let the eggs get warm.
- Do not try to beat more then a dozen eggs at once.
- Do not let the egg beaters get warm.1
- Do not try to beat egg whites for more then one hour.
- Learn to recognize a lost cause.
- Do not try to use kinda bubbly and runny egg whites as an acceptable substitute to the desired stiffly beat egg whites, no matter how much effort it took you to produce said runny whites.
With that said, I encourage everone to try making Tiramisu. It's a very frustrating and time-consuming experiance, but it definately makes paying the (usually) steap price for it at a restaurant *much* more appealing.
1Chill the beaters in the refridgerator before hand, and if beating for more then 10 minutes, try re-chilling them.
