Just hold the whisk up to see if
the whites hold their shape and are not floppy.
Not exact matches
Once the second egg is incorporated, start adding egg
whites a little at a time until the batter becomes glossy and
holds a little
shape.
In a large metal bowl whisk the egg
whites using an electric mixer until the eggs begin to
hold their
shape.
The egg
whites need to be beaten a little stiffer than suggested; peaks should fold over but
hold their
shape.
Place egg
whites in a mixer bowl and whip on high speed with an electric mixer for about 45 seconds, or until egg white begin to
hold their
shape.
The
whites of old eggs will disperse and become wispy, while newer eggs
hold their
shape much better.
Add the cream of tartar and salt, and beat on high speed until the egg
whites begin to swell up and
hold their
shape.