Help!!!! <VBG> Should eggs and/or egg-whites be at room temperature
before beating them to stiff points? I know heavy cream, the beaters,
and the bowl should be very cold to make whipped cream, but I get that
backwards with egg whites! Which is it for beating egg whites - room
temp stuff or cold? TIA.

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!