If
the yolk breaks and any of it falls into the white, it must be
completely removed before the white is beaten.
39. BEATING OF EGGS.--Sometimes eggs are cooked in the shell and other
times they are used alone just as they are removed from the shell, as in
the frying and poaching processes; however, when they are to be
combined with other ingredients, they are usually beaten. Eggs are
beaten for the purpose of mixing the yolk and the white or of
incorporating air to act as a leavening agent when the eggs are heated
in the cooking process. Various utensils, such as a fork, an egg whip,
or an egg beater, may be employed for beating eggs, the one to select
depending on the use to which the eggs are to be put. The rotary, or
Dover, egg beater, previously described as a labor-saving device and
illustrated in Fig. 9 (_a_), should be used to beat either whole eggs or
the yolks of eggs when they are to be used in custards, mayonnaise,
cakes, puddings, etc., as it will beat them sufficiently light for such
purposes. However, for the beating of egg whites, use should be made of
a fork or of an egg whip similar to that shown in (_b_), because the
whites must be lifted instead of stirred for the incorporation of air,
and it is only with a utensil of this kind that this can be
accomplished. Then, too, more air can be incorporated into the whites
and the volume of the egg thereby increased by means of a fork or an egg
whip than by an egg beater. An important point to remember in this
connection is that eggs can be beaten more successfully when they are
cold and have had a pinch of salt added to them.
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