"(...) egg whites whipped in a copper bowl stay glossy and firm without as much risk of becoming overwhipped or grainy." Longer version in the link: http://www

"(...) egg whites whipped in a copper bowl stay glossy and firm without as much risk of becoming overwhipped or grainy." Longer version in the link: http://www.thekitchn.com/the-science-behind-whipping-egg-whites-in-copper-bowls-221943 http://www.thekitchn.com/the-science-behind-whipping-egg-whi...