Whisking Egg Whites

First, make sure that the bowl is perfectly dry and free of grease. Whisk the egg whites with an electric beater at medium speed. Stop beating when the egg whites reach the soft peak stage—they will form little waves, and bend slightly when you take the beater out of the bowl. The texture should be like shaving foam for men or styling mousse for women. Do not beat the egg whites into stiff peaks (when the egg whites remain upright when you lift the beater out of the bowl)—this is not necessary.

Egg whites whipped like this are lighter, more stable, and easier to combine with other ingredients. If we continue to whip, they will begin to collect on the whisk or beater and little grains will form—the whites go grainy.