Jeni Wright, Eric Treuille, Le Cordon Bleu

Whisking Egg Whites: By Hand

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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Put whites in a stainless steel or glass bowl. Whisk them from the bottom of the bowl upwards in a circular motion. For greatest volume, use a large balloon whisk.

© 1996 All rights reserved. Published by Le Cordon Bleu.