Here’s how to beat egg whites and identify the three phrases. Place the egg whites in a deep, straight-sided bowl. Use a wire whisk, rotary beater, or electric mixer for beating air into the whites.

Foamy-stage egg whites: Slightly whipping forms large air bubbles in the egg whites, making the mixture fluid and transparent.

Soft-peak-stage egg whites: With a bit more beating , the bubbles become smaller and the foam becomes less transparent. The foam turns white and becomes stiffer, sot that soft peaks will form when the beaters are lifted out of the bowl. The tips of the peaks will bend over in soft curls.

Stiff-peak-stage egg whites: Use caution; this stage if reached quickly. With continue beating, the foam becomes whiter still and forms stiff peaks that stand straight when beaters are removed. The whites now contain all of the air they are capable of holding.

Overbeaten egg whites: More beating will give the egg whites a dull, dry look and cause small cur-like flakes to appear. That means the whites are too rigid for folding and you’ll have to start over. Store the overbeaten whites in the refrigerator and add them to scrambled egg.

Puffy omelet recipe that requires beating of egg whites

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