Can egg whites be over beaten?

Yes, egg whites can be over beaten. Over beating can cause the egg whites to become dry, grainy, and less stable, resulting in a less desirable foam or meringue. When egg whites are beaten, the proteins in the whites become denatured, which means they unfold and tangle with each other, creating a network that holds air bubbles and forms the foam. Beating the whites too long can cause the proteins to become too tightly bound, which can lead to a loss of air and a collapse of the foam. Additionally, over beating can cause the egg whites to separate, resulting in a watery liquid and a less stable foam.