To Whisk Eggs for Light Rich Cakes

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 15 days ago
Not a recipe
No
Ingredients (1)
Instructions (8)
  1. Break eggs one by one, and separate the yolks from the whites.
  2. To separate yolks from whites, pour the yolk from one half of the shell to the other, letting the white drop into a basin beneath.
  3. With a small three-pronged fork, take out any specks from each egg as it is broken.
  4. Whisk the yolks until they appear light.
  5. Whisk the whites until they are a quite solid froth.
  6. The whites are not sufficiently beaten if any liquid remains at the bottom of the bowl.
  7. The whites are in the proper state for use when a portion, taken up with the whisk and dropped from it, remains standing in points.
  8. Mix the beaten yolks and whites with the cake directly.
Original Text
TO WHISK EGGS FOR LIGHT RICH CAKES. Break them one by one, and separate the yolks from the whites: this is done easily by pouring the yolk from one half of the shell to the other, and letting the white drop from it into a basin beneath. With a small three-pronged fork take out the specks from each egg as it is broken, that none may accidentally escape notice. Whisk the yolks until they appear light, and the whites until they are a quite solid froth; while any liquid remains at the bottom of the bowl they are not sufficiently beaten: when a portion of them, taken up with the whisk, and dropped from it, remains standing in points, they are in the proper state for use, and should be mixed with the cake directly.
Notes
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