Forgive me for sounding totally clueless but I’m trying to make an omelet for my mom for mother’s day and I hardly ever cook. I do NOT want to mess this up so when it says to "Fold in stiffly beaten egg whites", I don’t know what "fold in" or "stiffly beaten" means. I tried to look it up but the only result I got was "To fold in egg whites means to fold in the lighter egg mixture with the heavier egg yolks". NO HELP AT ALL! If you could answer, please do ASAP!
CookingLite.org
Specialized in cooking lite, light desserts and health related news
Random Questions
- Who Pulls the weight at your House? Wife or Husband?
- How to cook healthy, PLAIN chicken breast on frying pan?
- Eating Healthy on a Budget
- How much fat should a 17 year old girl eat a day?
- Does anyone know the average cost of a nanny in NJ? What does that usually cover?
- Managing a Healthy Diet : The Set Point Theory of Healthy Living
Categories
- Cooking Classes
- Cooking Light Desserts
- Cooking Light Recipe
- Cooking Lite
- Cooking Low Carb
- Italian Cooking Recipes
- Light Cookbook
- Stevia Sweetener
MacIII - said
April 23 2011 @ 19:01
Hold up the beater or whisk that you are using and look at how the egg whites are sitting on top of the device, if the peak droops you need to whisk more for stiff peaks.
To fold in means to gently incorporate the egg whites into the mix with a gentle folding in . I generally just fold in with a wire whisk very gently and not beating the mixture together. Add the egg whites in three different additions.
AlwaysOverPack - said
April 23 2011 @ 19:01
MacIII is correct. Remember you are "Folding" in the whites gently combining so as not to loose too much of the volume or air in the whites. This will keep the dish light, tender and airy.
Hope this helps. Happy Mothers Day