REGINA ASKED: When a recipe calls to “fluff” the egg, how am I supposed to do that?
MY ANSWER: Fluffing something whether it is eggs, cream, or what have you, means to whip it with a French whip (a wire whisk that is thinner and more flexible than a standard whisk) this is to incorporate air into whatever you’re whipping. Whisking eggs quickly and completely allows air to be incorporated, so they’ll be airier and lighter for cooking.
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