The fat can come from the
smallest trace of egg yolk
or a greasy mixing bowl or
whisk. If you see that your
egg whites are not
expanding into a foam
after 2 minutes, do not
bother to continue
whipping them, as they
will not increase in volume
even if you beat them for
hours; just throw them out,
wash and dry all your
chris devlin
(Chris Devlin)
#1