Use a large balloon whisk or a hand-held electric beater to whisk egg whites and make sure the bowl and whisk are clean and dry. Even a trace of grease, water or egg yolk will prevent the egg whites from reaching their maximum volume. Whisked egg whites should stand in soft peaks – avoid over-whisking.
Very carefully fold whisked egg whites into a mixture, to avoid losing volume by knocking out the air.
The first six chapters of this book showcase eggs as a dish in their own right, covering all the different ways of cooking an egg – boiling, poaching, frying, scrambling, baking and omelettes. The recipes in the subsequent chapters use the amazing culinary properties of eggs to create a variety of dishes, including starters, snacks, main courses, desserts and sauces. Eggs are not necessarily the main ingredient here, but their unique properties are essential to the dish: soufflés, custards, ice creams, meringues, sponges and much more…
