Originally Posted by BoracayB
Thanks Addie...some good tips there. thanks
I was thinking, while whisking away that maybe
cream of tarter or a little sugar might help since
they are used for meringue.
I find the easiest way to separate the yolk from the whites is in my hand. Just let the egg into you hand and let the whites fall through you fingers. Much easier than passing back and forth between the shell halves. Or purchase an egg separator. Very inexpensive.
Should you find any yolk in your whites, put it aside and start again with another egg. Use it for another recipe or scrambled eggs for breakfast.
Also use a separate clean bowl each time you are separating the egg. You can use a small custard bowl, even a coffee cup. But should the yolk break during this step, wash out the small bowl, cup, dry well and then do another egg. Next place the white in the bowl you are going to whisk it in. Place the yolk in another bowl. Every piece of equipment MUST
be absolutely clean to whisk by hand. I know, more dishes or bowls for cleanup. But success with the egg whites beating up to stiff peaks.
Remember, the yolks have fat in them. Think cholesterol. Fat is a death knell for successful stiff egg whites.