should not be touching
the water. Stir
continuously with a whisk
—not like a maniac, but
being sure to reach all
areas of the bowl so that
the egg whites don’t
coagulate throughout the
mix into small white
pieces. Stir until the
mixture thickens and
reaches 167°F/75°C.
Remove from the heat,
chris devlin
(Chris Devlin)
#1