Woman's Day Food Director Jennene Plummer answers your questions about all things food.
Question
When making desserts that require eggs, especially brûlée, I find that no matter how much I beat the eggs it still has an egg taste. What is the best way to beat eggs?
— Emma
Answer
Beating does not alter the flavour of eggs, only the addition of other ingredients and cooking.
To beat eggs, choose a whisk or beater to suit your purpose — a balloon whisk to incorporate air or a flat whisk for combining.
If you want to beat the egg whites to a foam to make meringue or pavlova, ensure the bowl and beaters are clean and the egg white is beaten until peaks are firm before adding sugar and beating to achieve a thick glossy appearance.
