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[EarthNSky <erthnsky AT bellsouth.net>]

lol, I have no idea of what it is called either..just picking at you..
Did you get your job?

B

Wendy wrote:
> 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??
>
>
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--
Bevanron of EarthNSky Farm   Sleep well tonight, for somewhere in the 
ocean's depths, MY son is protecting YOUR freedom.