Perfectly Whipped Egg Whites

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Perfectly Whipped Egg Whites

 

When you whip an egg white, its proteins unfold, form

new bonds, and create a network that holds air in.

That's why the runny white turns into stable foam.

 

You can certainly whip egg whites successfully in a

glass or ceramic bowl -- chilled, and absolutely free

of any fat (including egg yolk) that would prevent the

proteins from linking tightly. But the best choice is

a copper bowl: the ions (particles) flaking off the

surface bind with and stabilize the foam. (Aluminum

ions stabilize but darken the whites.)

 

But wait. Isn't copper toxic? Yes, but the amount you

get in an occasional batch of whites is so small it's

insignificant, safety-wise.

 

Put together a healthy diet that is simple and fun

with Nutrition For Dummies, 2nd Edition, by Carl Ann

Rinszler

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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