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Eggs, unlike heavy cream, cannot in reality be overbeaten. If the eggs are whole, once beaten nothing can separate the yolk from the white. If only the white, allow it to stand at room temperature until the foam breaks down.
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March 17, 2010
Eggs, unlike heavy cream, cannot in reality be overbeaten. If the eggs are whole, once beaten nothing can separate the yolk from the white. If only the white, allow it to stand at room temperature until the foam breaks down.