EGGS

Slightly beaten eggs are beaten till whites and yolks just mix. Use to thicken custards and when you’re coating foods with egg and crumbs before deep-fat frying. Beaten eggs are whipped till whites and yolks are well blended. They’re used to give light texture to batters and doughs and as a binder in baked products and salad dressings.
Well-beaten eggs are whole eggs beaten till whites and yolks are well blended, light. They’re used in many baked goods. Stiff-beaten egg whites are beaten tell peaks stand up straight, but are still moist and glossy. At this stage, they hold air which expands when heated. If you under beat egg whites, they won’t hold air enough if you beat them too stiff, the foam will break down when the other ingredients are added.
Often egg whites are beaten to soft peaks – the peaks droop over a bit – then sugar is added a little at a time as you continue to beat to stiff peaks. This increases the air-holding property of the egg whites.
Angel cake is leavened by expansion of air held in egg whites, and by steam, during baking. Macaroons, soufflés, chiffon pies all rely on still-eaten egg whites for lightness.

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