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Beating Egg Whites to Stiff Peaks

When you beat egg whites to what's called the "stiff-peak stage," you're actually just beating in more air bubbles. Here's what they look like.

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Egg whites that have been allowed to stand at room temperature for 30 minutes will beat up higher and faster than cold egg whites. To beat egg whites until they are stiff using electric mixer, set on medium or a rotary beater. Scrape the sides of the bowl frequently with a rubber spatula. You will want to continue to beat the eggs until the peak stands straight up when the beaters are lifted from the mixture.