It's All In the Technique

• The whipping technique for each type of egg white peak is the same, and it is important to get it right if you hope to have egg whites whipped to the perfect consistency. You must separate the whites from the eggs first, which is best accomplished when the eggs are cold. However, egg whites whip up best when they are at room temperature, so they should ideally sit covered in a bowl on your counter for about 30 minutes after you've separated them from the yolks. When they are ready, you can whip them with a stand mixer with the whisk attachment, a hand mixer or manually with a whisk. Mix them at high speed until they become frothy and then turn white and creamy-looking.

The Journey to Soft Peaks

• If your goal is soft peaks, it won't take very long to get there, and it is wise to focus so you don't move right on past and into stiff peak territory without noticing. There is no need for concern until those whites actually start to turn white and resemble whipped cream. At this point, you will want to stop the whipping process and flip your whisk upside down for a second. If you see nothing on the tip of the whisk, there is more whipping to do. However, if the egg white has thickened to the point that it is almost comes to a point on the tip of the whisk but falls down quickly, you have your soft peaks.

The Science

• The transformation to runny, opaque egg white to white, dense and creamy egg white has to do with air. As you whip the egg whites to the soft peak stage, air becomes trapped inside them and expand in volume. This added air helps baked goods like souffles and cakes to rise in the oven. Stabilizers like sugar or cream of tartar can help egg whites keep their shape, and are sometimes included in the baking instructions.

Whipping Mistakes to Avoid

• The process of whipping egg whites to soft peaks is pretty basic, but there are several potential pitfalls along the way. Whipping your egg whites too long will create stiff peaks, which will alter the outcome of the dessert. Mishandling the whites before you whip them will also prevent you from achieving soft peaks. If even a speck of egg yolk gets into the whites as you separate them, the whites may not whip properly, or at all. It is also important to use a clean and dry whisk and mixing bowl to create the right egg white whipping environment.