If you have a food mixer then you're laughing. Just set it to nuke, power up, dip into
the whites and go directly to the last bit. If however,like me, you don't you're going
to need a whisk like this one.
|
|
You don't just stir, you thrash the whisk about like crazy. Very quickly you should have
a bubbly snot mix that looks like this.
|
|
With a bit more effort, and thrashing, the mixture starts to turn whiter and firm up a
bit. Don't stop now though, there's still work to be done.
|
|
Closer but still not there. If the egg white drops off the whisk when you lift it out
you still have a way to go.
|
|
Now the eggwhite is starting to form a 'peak' when you pull the whisk out.
What you want is for this 'peak' not to slide back into the mix.
|
|
Done. Pointy peak on whisk, pointy peak in bowl and no slithering back into the mix.
|
|