1, pumping is not fast, even speed beat: egg whites in the beginning of the denaturation, reversible, this time, if there is no mechanical speed pumping, the egg is easy to become back to the egg white state, and it is difficult to whip again.

2, egg white and yolk separation, egg white mixed with egg yolk, due to the yolk inside the emulsifier will be squeezed in the foam wall of the egg white protein, so the formation of an unstable structure (that is, the egg white protein position to grab), will cause the egg white whipped not up.

3, whipped egg whites in the basin too much water.