Cap

January 30, 2023 at 4:12pm

I continuously have the problem of my egg whites liquifying while being mixed into the other ingredients of a recipe, for example a soufflé. I have no problem reaching stiff peaks, and keeping them while the egg whites are in a separate bowl, but as soon as I fold them into the base they just liquify. I am being as gentle as possible during the process. I am ready to give up, help : (

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