The reasons why egg whites cannot be beaten into a creamy state are as follows:

1. If the egg whites cannot be beaten into a creamy state, it may be because the eggs are too alkaline, which will cause defoaming in the process. Drops of white vinegar can help.

2. It may also be because the white sugar is not delicate enough to melt easily and is difficult to whip into cream. You need to use more delicate white sugar.

3. It may be that the amount of white sugar is not enough. If you add too much sugar, there will be no bubbles. Generally speaking, 25g of sugar should be added to the egg white of an egg.

4. It may be that you are not using tools. It is best to use an electric beater to beat egg whites. It is difficult to beat the egg whites into a creamy state by hand.

The ingredients to whip egg whites are egg whites, sugar, and beaten egg whites. The eggs need to be relatively fresh, and attention should be paid to the separation of the yolk and protein, because the yolk contains fat, and if it is mixed with the egg white, it may not be whipped.

In the process of beating egg whites, do not add sugar at the beginning. Add sugar for the first time when the egg whites are foamy. Add sugar for the second time to make the instant noodles thicker. Then add sugar for the third time. The texture is fine and the egg white will not collapse when the egg beater is lifted. At this time, you can add the third time. Add sugar three times each to ensure that the egg whites are more fully beaten.