Possible Duplicate: What does it mean to “fold in” an ingredient into a mix? I made pancakes this morning using a recipe on the back of the package. I mixed up the dry ingredients, poured in the water/egg yolks, and then I was supposed to "fold in" the beaten egg-whites. What is the purpose of "folding in" the beaten egg whites? What is the proper technique? How do I know when I'm done? I tried a gentle lifting motion, which didn't work very...
Originally asked by yhw42 on Stack Exchange (cooking) (CC BY-SA 4.0).
