Ideas and Techniques

Techniques

Eggs shouldn't be beat until after all the other ingredients are ready. If the whites and yolks are to be beaten seperately, do the whites first, as they will stand longer.

Eggs should be beaten in a broad shallow pan, spreading at the top. Butter and sugar should be stirred in a deep pan with straight sides.

A small quantity of white of egg may be beaten with a knife or a three pronged fork.

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