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EGG WHITES

When you whip or beat egg whites:

• you create a foam that increases the volume of the whites 6 to 8 times.

• air is trapped forming bubbles.  Smaller bubbles are more stable than large bubbles.  To encourge development of smaller bubbles, start beating the whites at low speed and gradually increase the speed to medium.

• use a copper or stainless steel bowl, glass or porcelain bowls don't work as well. And NEVER use a plastic bowl - they have an oily film which will deflate the egg whites as fast as you beat them!

• they will beat faster and higher if you add a pinch of salt.

• let the eggs sit at room temperature for 30 minutes before using them. The egg whites will beat to a greater volume.

• Albumen, or egg white, makes up about 60% of an eggs weight. As an egg ages, the protein in the egg white changes and becomes thinner and more transparent. Fresh eggs sit tall and firm in the pan, and older eggs will spread out more.