1, egg white is sticky, and when it is stirred for a long time, it is similar to "fusion" because it is shaken by air. The air turns into a small ball and mixes in the egg white, but when foaming, it turns into a smaller bubble and mixes in it. This is because of the surface tension.

2, the egg white is creamy, which requires enough patience and good techniques. If it is not easy to beat the egg whites into cream by hand, you can use an egg beater, which will generally have a higher success rate. Before the egg white is whipped into a creamy shape, the container containing the egg white should not contain any moisture and oil, and there should be no dust, which is not conducive to whipping into a creamy shape.

3. If you make a cake, it is better to beat the egg whites with an egg beater. If you do it manually, you need years of experience in beating eggs. In addition, the eggbeater can shorten the time for the egg white to be creamy. Generally, it takes about five minutes for the egg white to be creamy.