To Whisk Eggs for Light Rich Cakes

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    • Difficulty


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By Eliza Acton

Published 1845

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Break them one by one, and separate the yolks from the whites: this is done easily by pouring the yolk from one half of the shell to the other, and letting the white drop from it into a basin beneath. With a small three-pronged fork take out the specks from each egg as it