'2 egg whites, beaten' - how beaten do they mean?

[beacooker]

I just finished making the Tamale Pie from the Moosewood Low Fat cookbook. To make the pie 'crust', it called for 2 beaten egg whites. I just did about the same I do when a recipe calls for 'lightly beaten' eggs - I beat them with a fork for a minute. The recipe had me mix together the wet ingredients, including the egg whites, and then gently fold them into the dry ingredients. When I got to the 'gently fold' part, I wondered if maybe they meant me to beat my egg whites with a mixer, and make them fluffy. What do y'all think??

[BlueMoose]

I would think that for a crust, lightly beaten would be what she meant.

[lisas3575]

This is a huge deal for me too!!!! I never know what they mean by that.

[Ralph]

Originally posted by BlueMoose
I would think that for a crust, lightly beaten would be what she meant.

I agree. If it doesn't specify, I don't beat the heck out of them; just, as you said, attack them for a minute or so with a fork.

[beacooker]

Well, it appears that it did work ok to just beat them for a minute. The Tamale Pie turned out to be excellent!

[lisas3575]

Originally posted by beacooker
Well, it appears that it did work ok to just beat them for a minute. The Tamale Pie turned out to be excellent!

Don't be stingy... give it up!!! :p :p :p Please?

[beacooker]

Lisa, I'll post the recipe on the Moosewood Favorites thread...Seems more logical.