All right, let’s break it down. Start with separating your eggs, one of the most important steps in the process, and thankfully, a pretty easy one at that. You want to make sure you don’t get any egg yolk – any at all! – into the egg whites; if any gets in there, they won’t whip into nice, glossy peaks and your meringue won’t turn out. Since we don’t want that, separate ‘em nice and good and then we’ll be in business. Secondly, you’ll want to get a smooth and creamy custard, and the best way to do that is to make sure you cook the mixture low and slow, ensuring the egg yolks don’t scramble. If that happens, don’t worry, not all is lost, you’ll just have to strain your custard before you pour it into your pie crust. Let’s skip that step though and just make sure we don’t scramble the eggies, ‘kay?
Continue Reading in next page
