Beating Eggs

Instructions

1. Whites of eggs alone may be beaten more firm than whites and yolks together, or yolks alone.
2. Often, if a small piece of yolk is in a bowl containing several whites, it will be impossible to beat the mass to a firm consistency.
3. Whites of eggs cannot be beaten dry unless the bowl and beater are both perfectly dry and clean.

Slightly Beaten Eggs

1. For slightly beaten eggs, the yolks and whites are not separated.
2. Whole eggs are slightly beaten when a full spoonful can be taken up.

Well Beaten Yolks

1. Yolks are well beaten when they are light, thick, and lemon-colored.

Whites Beaten Dry

1. Whites are beaten dry when the mass no longer slips from the dish if turned upside down.

Utensils for Beating Eggs

1. A fork, whisk, perforated spoon, or Dover egg beater are the utensils commonly used in beating eggs.
2. When whites of eggs are beaten dry, the mass will be larger if it is beaten with one of the first three utensils, but it will take a longer time to do the work than with the Dover egg beater.