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| | 101 Cookbooks - Whisking Egg Whites |
 | | The utensils: A copper bowl, which is not lined with tin and which is made uniquely for whisking egg whites, is practically mandatory. |
| | Along with this copper bowl, you must have a large whisk with very thin wires made of tinned steel (or stainless steel) that should only be used to whisk egg whites. |
| | If you break the eggs directly into the bowl, be careful when you have separated the yolks to run your thumb, which should be scrupulously clean, around the inside of the shell to remove all of the white. |
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