Q&A for How to Whisk Eggs

Soft peaks can be determined by the floppiness of the peaks. If the whisked eggs form peak tops that flop over or melt back down into the peak after pulling up the whisk, then you've reached the "soft peaks" consistency. If no peaks form, then you need to keep whisking to the soft peaks stage. If the peaks that form are firm or even stiff, then you've whisked too far. Be careful though; if the peaks flop back into themselves and are grainy in texture, they've been over-whisked; sometimes adding another egg can save the situation but not always.

Use a balloon whisk if whisking by hand. Or, you can use a hand-held electric mixer or a free-standing food mixer.

You can always pour the whisked eggs through a mesh strainer. Don't choose one with too tight a mesh, or you'll never strain the eggs through.

You can add the flavoring before you whisk the eggs and then beat everything together. You can also fold it in after the eggs have been whisked, but do so gently to avoid disrupting the stiffness of the peaks.

Whisked egg whites are used in a variety of desserts, including cakes, mousse, and frosting. Obviously, you have to follow a recipe with additional ingredients to obtain any of these.

It will take just under three minutes, or longer if you do it more slowly, maybe up to 6 minutes to stiffen. Most importantly, don't rush it. Try to practice by hand with a fork using both left and right, as that will show the real amount rather than electric whisk, you are folding air into mix.