There is a good deal in the beating the whites of eggs and getting as much bulk as possible. I like a whisk the best of anything. I do not like the Dover beater nearly so well, and the whisk should be held very nearly flat on the plate, to cover the whole width of the plate as nearly as possible.
Beat on a platter whites of eggs until stiff.
When using a flat whip, the best container for the whites is a large flat platter with raised sides. This gives you a generous surface area for moving the whites around and a nice roomy space for manipulating the whip.
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