[Illustration: FIG. 9]
[Illustration: FIG. 10]
40. In the beating of eggs, it should be remembered that for some
purposes, as in making some kinds of sponge cake, they are beaten until
nearly frothy, as shown in Fig. 10, when they do not stand up nor cling
to the whip; whereas, for other purposes, as in making meringue, they
are beaten until they are stiff enough to stand up well and to adhere to
the whip, as Fig. 11 shows. When egg whites are to be beaten stiff, care
should be taken not to continue the beating too long. If this is done,
they will become dry and will break up into small pieces, a condition
that will mean a loss of some of the air that has been incorporated. It
is well also to observe that egg whites should always be beaten in the
same direction and that the same motion should be continued throughout
the beating, for a change of direction or motion always causes a loss of
air. A final precaution to take is never to allow egg whites to stand
after they are beaten. If this is done, the leavening power of the eggs
is reduced, because the air soon escapes from beaten eggs and leaves
underneath them a clear liquid that can never be beaten up. For
instance, eggs that are to be used for boiled icing should not be beaten
until the sirup has finished boiling. However, eggs that have been
separated but not beaten may stand for a couple of hours, provided they
are covered and kept in a cool place.
[Illustration: FIG. 11]
POINTS TO OBSERVE IN COOKING EGGS
41.
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