Whole eggs beaten gently or stirred with a
fork only until whites and yolks are mixed.
Beaten:
Whole eggs beaten until whites and yolks are
well mixed; may be slightly foamy.
Yolks beaten until thick:
Beaten until very thick and lemon colored.
Whites beaten to Froth:
beaten until foamy, blended and frothy at
which stage begin to add sugar according to
recipe directions.
Whites beaten to soft
peaks:
Beaten (with or without addition of sugar)
until they form and just hold soft peaks
when beaters are pulled out of bowl; should
be moist and shiny.
Whites beaten until stiff:
beaten (with or without adding sugar) until
they form and hold firm, stand-up peaks when
beaters are pulled out of the bowl; should
have shiny, glossy appearance; (beaten
beyond this stage they become dry).
Half an egg:
(When recipe calls for it) beat whole egg
thoroughly, measure in measuring cup, then
remove half for recipe.
Eggs
Eggs warmed to room temperature for at least
30 minutes beat up faster to large volume;
also, the whites and yolks separate more
easily.
