Overbeating of eggs
A little cream of tartar added to egg whites (about ¼ teaspoon for 4 whites) when they just start to foam will keep a small amount of overbeating from turning the stiffly peaking whites into a mess of clumps and liquid.
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Overbeating of eggsA little cream of tartar added to egg whites (about ¼ teaspoon for 4 whites) when they just start to foam will keep a small amount of overbeating from turning the stiffly peaking whites into a mess of clumps and liquid. |
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