glossy. I resumed my frothy investigations,
and learned that both copper and silver do
block sulfur reactions between proteins.
Hence the revised edition of the copper
theory outlined here.
Water Water is seldom called for, but in
small amounts it increases the volume and
lightness of the foam. Because water thins the
whites, however, it’s more likely that some
liquid will drain from the foam. Albumen
diluted by 40% or more of its volume in water
cannot produce a stable foam.
Basic Egg-Beating Techniques
Beating egg whites into a foam is one of those
techniques about which cooks and cookbooks
wax stern and stringent. In fact it’s not all that
sensitive to details. Just about any egg and
bowl and whisk can give you a good foam.
Choosing the Eggs An egg foam begins with