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Grease (or the yolk) in egg white will prevent the whites from beating up into the preferred stiffness for meringues, etc.

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16y ago

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Why it is important to use a particularly clean bowl when whisking egg whites to make a meringue?

Any bowl or utensil that is used when beating egg whites has to be perfectly clean and grease-free. When air is beaten into egg whites, the proteins of the egg white open up, which makes the whites form a semi-solid. If there are any lipids introduced into the egg whites they prevent the whites from forming a semi-solid state by surrounding the proteins of the egg whites and preventing the proteins from opening.


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