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["Wendy" <crazygardens AT verizon.net>]

No, I know the whites are called albumin, silly.  I'm talking about the 
stages of beating egg whites.  There's unbeaten, (the one I can't remember), 
froth, soft peak, hard peak.  It might be called the "liquid" stage, but not 
sure.  Its when the thick and the runny parts of the white have been 
incorporated into each other and all the egg white has the same smooth 
consistancy.  OK?  My grand mother always called the thick part of the white 
the "snot" and I don't know what it is really called, if it even has a real 
name.

Wen
:-)



>  You don't need to beat them into a froth, just enough to be sure it
> > is well broken up without "snot" (sorry, I don't know what you call it 
> > when
> > it comes up in long strings when you pick a fork through it, but you know
> > what I mean).
>
> LOL, albumin??