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The term "fold in" is used when combining other ingredients into egg whites or batter that has had a lot of air beaten into it to make it light and fluffy. The aim is to incorporate the additional ingredients without reducing the volume of air in the mix. To fold, one sprinkles some or all of the ingredients, in this case flour and salt, on top of the fluffy mixture. Then use the edge of a broad spatula to cut down directly through the mixture to the bottom of the bowl. Use the broad side of the spatula to lift and turn the mixture from the bottom, up and over the new ingredients. Turn the bowl one quarter turn and repeat until all of the new ingredients are evenly incorporated.

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