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To Beat an Egg

When the wire spoon is used to beat an egg, draw the spoon straight and swiftly through the egg, tilting the dish and lifting the egg beater so that the material will be turned over at each stroke. Egg whites are beaten stiff when the impression made by the beater is retained; and they are beaten dry, when the gloss has disappeared and flaky bits fly off as the egg is beaten. Egg yolks are beaten thoroughly when they are thicker and much lighter in color than before beating.

Source

School and Home Cooking (1920).

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