Old eggs in meringues
Posted: 20 September 2012 12:31 PM   [ Ignore ]
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Hi all.

I was just reminded by Rafemama’s ‘french meringue’ post about something meringue-related I’ve always wondered:

Why did my mother teach me only to use older eggs for meringues? Apparently new eggs aren’t suitable, although I’ve never tried to find out why.

Any ideas?

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“Music is the food of love”... but hang on, that doesn’t give food much credit. Wouldn’t be much love without food, would there!

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