What are three stages of beating egg whites?

1. Foamy: The egg whites initially become foamy and bubbly, with large air bubbles. This stage is characterized by a thin, white liquid with visible air pockets.

2. Soft Peaks: The whites start to thicken and hold their shape slightly. When you lift the beaters, soft peaks form that droop over.

3. Stiff Peaks: The egg whites are thick and glossy. When you lift the beaters, stiff peaks form that stand straight up, but still have a slight curve at the tip.

4. Dry Peaks: The egg whites are very stiff and dry, almost grainy in texture. When you lift the beaters, the peaks stand straight up, with no curve at the tip. They are usually brittle and can easily break apart.

While you might stop at stiff peaks for most recipes, dry peaks are usually undesirable as they can be tough and chewy in final dishes.