how come my egg whites won't form peaks :bocchibreakdown:
Apparently you need a copper bowl for that
@rher copper helps in some ways but it's not a requirement
of the various things the internet suggests, the egg whites being too cold seems most likely followed by possible oil contamination from a not-perfectly-clean whisk
of the various things the internet suggests, the egg whites being too cold seems most likely followed by possible oil contamination from a not-perfectly-clean whisk
@rher the end result I'm getting is good (waffles) but I have yet to achieve "soft peaks" with my egg whites and I don't know if that will actually be better
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@deprecated_ii @rher You don't need copper. Keep trying with different eggs. It's possible that those few you used had a bit of yolk. Also, if you want to keep the peaks, use cream of tartar.
