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Article: Tips on egg whites that take the cake.(Food)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- April 15, 2005
CopyrightCOPYRIGHT 2005 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: KATHLEEN PURVIS Knight Ridder
There's one thing about chiffon cakes: You've got to whip egg whites.
First, separate an egg. This is easier if the eggs aren't refrigerator-cold. Let them sit on the counter for about 30 minutes, or put them in a bowl of tepid water for a few minutes.
Crack the egg and separate the white and yolk. We still rely on the old favorite, slipping the yolk from one half of the shell to the other while catching the white in a bowl. Some health experts don't like this method because of the risk of picking up bacteria from the shell. If you're nervous, pick up an egg strainer at any kitchen gadget store. Or pour the ...