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what is the conclusion for egg cookery? User: okjjph8iuygt97
Weegy: To beat well, eggs should be cold and fresh. A few grains of salt added to the whites may hasten the process. In preparing egg-white for beating, one should be careful to have it free from every particle of yolk. [ If a close texture is desired, the Dover egg-beater should be used; it should rest lightly on the bottom of the bowl and the beating should be slow at first. If a loose texture is desired, a confectioner's whisk should be used; or, for a still looser texture, a flat egg-beater. Egg-whites are beaten stiff when the impression made by the beater is retained; they are beaten dry when the gloss has disappeared and flaky bits fly off as the egg is beaten. ] User: what is the conclusion for egg cookery (More)
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Weegy: yahihihih. User: what is a good conclusion about egg cookery Weegy: The best conclusion about egg cookery is you can blend it with other kind and it balances the taste User: hi (More)
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