Once mixture turns opaque, the first stage the egg whites reach is soft peak. To test this, dip the beaters into mixture then ...

When egg whites are whisked, air is trapped in them, and remains trapped when the whisked egg whites are folded into meringues, mousses or soufflés and baked. Egg whites will whisk to a greater ...

Egg whites just need tipping into freezer bags, whereas egg yolks need a pinch of salt or sugar beaten in (depending on whether they'll be used for sweet or savoury dishes later). This will stop ...

Add the egg whites and beat on low speed till surface is completely covered in small bubbles (read my post on beating egg whites for more details). Increase speed to medium and gradually add 3/4 c.