Can some kind person please explain about beating of egg whites? Recipes
will frequently say something like 'add 2 egg whites' but I am never sure
whether there is any practical difference in results between lightly beaten,
well-beaten, and really well beaten so the whites stand in peaks, or indeed
not beating them at all.
Are there any 'ground rules' about this? Thanks for any advice.
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John Lee (UK)
e-mail jlee@xxxxxxxx
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