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Cook'n with Betty Crocker 
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BEATING EGG WHITES |
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Print this Recipe Egg whites will not beat up if even a trace of fat is present. Because there is fat in egg yolks, there cannot be even the smallest amount of yolk with the whites. The beaters and bowl must be clean and dry. Separate the eggs very carefully, one egg at a time, into a small bowl. Then add that egg white to the mixing bowl. Discard any egg white that does not separate completely from the yolk, and start with another clean small bowl for the next egg. If you separate eggs directly into the mixing bowl, one speck of yolk will mean that the entire amount will not beat up. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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