What was so hard about that, I ask you?
I’m not the type who savors a challenge. I, in fact, will often shrink from one.
Which is why, for all these years, I have never taken on a recipe that required whipping the egg whites “to form soft peaks.” In articles I’ve been cautioned that I need to be VERY careful not to get any yolk in the white. And it’s VERY important to use just the right type of mixing bowl. And so on. It just seemed like there were too many factors I could screw up, so why try at all?
I decided to make a trifle this weekend, though, and that required some angel food cake. The store didn’t have any of those boxed varieties you always see around when you don’t need them. But I was really determined to make this trifle. And my determination often trumps my fear of complicated, challenging activities. (This meshes well with the water-balloong-filling fiasco we had yesterday, too, but no one in their right mind would want to hear about that un-adventure.)
So I bought a dozen eggs and took a deep breath and plunged right in.
Ya know what? It wasn’t hard at all. It was EASY. Easy, easy, easy. I’m pretty sure I got some yolk in there and who knows if I used the right bowl. And the egg whites did just as they were supposed to. They formed soft peaks, yes they did!
I’m doing my Happy Egg-White Dance right now.
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