Factors that yield the best possible egg-white foam include
A) whipping the whites into very large bubbles.
B) whites that quickly slide out of a bowl when it is turned upside down.
C) using deep bowls with rounded bottoms sloping up into the sides.
D) using plastic bowls because their porous surface may harbor a thin film of grease, which helps stabilize foam formation.

Question

Quizplus · Accepted Answer

Deep bowls with rounded bottoms sloping up into the sides are ideal for whipping egg whites because they allow the whisk or beaters to fully incorporate air into the whites, promoting the formation of a stable foam. Other options mentioned either describe poor practices or conditions that would actually hinder foam formation.

Factors That Yield the Best Possible Egg-White Foam Include