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I was making Waffles the other day, and was whipping egg whites in a plastic Tupperware, but after an extremely long time, they hadn't stiffened. I looked in the special help section of my cookbook to find out why and I noticed that it says that egg whites can be beaten in glass or metal, but not plastic.

Does anyone know why this happens?

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It is virtually impossible to get every last trace of grease/oil out of plastic containers.

Egg whites will not whip with even the slightest trace of oil/grease anywhere in the bowl, on the beaters, etc.

Ergo, plastic and whipped egg whites do not go together.

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