The egg whites should look white instead of translucent, and when you pick some up on a spoon, the tip should still flop over. This is often called a “soft peak” when beating egg whites.

A reader, Diane, asked me if I had ever done a recipe for chocolate mousse. Being a lover of chocolate, and having written ...

Take your egg whites and beat them into the egg yolk mix. Then pour this into the pan and keep it over even, medium heat. Keep the edges detached from the pan. When the egg begins to set ...

In three additions, sift the flour over the top of the beaten egg whites and carefully fold it in by hand using a rubber spatula. Transfer the mixture to a large bowl and set aside. In the stand ...

Add the salt to the egg whites. Beat with an electric blender until very ... melt the butter completely then add the brown sugar. Cook over medium heat, stirring constantly, until the mixture ...

Bring to a boil over medium heat. Boil hard for about 5 minutes or until the liquid reaches 240 F. Beat egg whites until stiff. Pour hot syrup in a thin stream into egg whites while beating ...

Place shells on a baking sheet. Bake for 15 minutes. Melt butter over medium heat. While butter is melting beat egg whites, eggs and bacon. Add Tony’s Creole Seasoning. Scramble eggs in butter ...