"Geoman1" <Geo1> wrote in message
...
>
> "Vox Humana" > wrote in message
> . ..
> >
> > "Geoman1" <Geo1> wrote in message
> > ...
> >> >
> >> > I would say that 15 minutes is adequate. If you put the eggs is the
> >> > hot
> >> > water first thing when you start getting ingredients out of the
> > cupboard,
> >> > the eggs will be ready when it is time to use them.
> >>
> >>
> >> Great suggestions people, Thanks
> >>
> >> HOWEVER, keep reading, I have another amateur question :-)
> >>
> >> What is the MAXIMUM temp that you can bring them up too before having
> >> problems? If being too cold is bad, when is too warm bad? Would it
true
> >> that the warmer you get the better up to a point?
> >
> > The maximum temperature would be around 180F. At that point the
proteins
> > would start to coagulate or cook. If you are going to combine the eggs
> > with
> > other ingredients, room temperature is adequate. If you are going to
> > separate the eggs into whites and yolks, then you would want to do that
> > while they are cold. Warm eggs are very hard to separate. If you are
> > going
> > to beat the whole eggs into a foam, then warmer is better. When I beat
> > egg
> > whites, I separate them cold, and then put them into a stainless bowl
and
> > heat them directly over the burner, whisking constantly.
>
> Sorry for the delay in responding,
>
> This is a very interesting and informative post you made. I have been
making
> a meringue pudding for years and volume is always a challenge for me.
> I separate 8 egg whites, warm them to room temp, beat stiff and dry, add 2
> cups sugar, 1 Tbls of vinegar and vanilla and bake in two pans at 350 for
> one hour.
> It is then layered like cake and ice with whip cream and covered with a
> fruit like sugared strawberries.
>
> If I used your method would the volume be increased? I was thinking of
> doubling the recipe in hopes that I could obtain a solid meringue that is
> about two to three inch's high but to this date I have not been able too
do
> so.
>
> If then, I bring the eggs up to maybe 100 degrees F they may whip and bake
> better?
> Your post is most interesting, thank you

I think you are adding the sugar too soon. Also, warming the eggs should
give you more volume. I would whisk by hand with a wire whisk, with the
vinegar, over heat until they are very warm and a soft foam forms. Then,
move them to your stand mixer and slowly add the sugar, with the mixer on
medium high using the whisk attachment. Continue beating until a lustrous
foam forms that hold a peak.