Why must my eggs whites be at room temperature?

It’s not because of emulsifiers or anything like that (most egg emulsifiers are in the yolks, anyway). The reason has to do with torque, shearing forces and other physics terms that I don’t really have a great handle on. Suffice to say that chilly egg whites are more viscous than room-temperature whites, and so the whip has a harder time puttin’ the hurt on ’em. Room temperature whites are more liquid, which makes the whipping harder, faster and easier.

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