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Eggs, Whisked

A common wire whisk, as represented in the engraving, is the best for this purpose. Break the eggs to be whisked, separating the yolks from the whites, and remove the speck from each one with a three-pronged fork before commencing to whisk. Beat the yolks till they are light, and the whites to a strong solid froth. Experience is the best guide for this culinary process. No time can be specified, as much depends on the steadiness of the person manipulating.