1. Prepare a container of appropriate size to ensure that there is no water and oil; Clean the eggbeater and be sure to dry it before use.

2. Pour the protein into the container. It is easier to send egg whites around 20℃. Eggs taken out of the refrigerator should be left at room temperature for a period of time before taking the egg white. If the temperature is too low in winter, put warm water of about 40℃ in the egg white container and heat it.

3. Add sugar to the egg white and beat in one direction. This process takes a little time until the egg white swells to twice its original size and becomes creamy. It would be more convenient to have electric egg beater.

4. Add lemon juice or white vinegar, stir well again, and then use it for baking. Be careful not to leave the egg white for too long (preferably not more than 15 minutes), otherwise the egg white delivered will defoam.