I'm planning to make the Calabrian walnut cake that showed up today (yum!) and I got to thinking: could I beat my egg whites first and then beat the egg yolks and add the whites? Would the whites deflate too much? I've got only one bowl and one set of beaters and I hate having to stop and very, very carefully wash and dry everything before beating the whites. I'm lazy - and I'll admit that! Can I be as lazy as I'd like to be? I know you all will know!!
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