Beating Egg Whites

You can beat egg whites either with an electric mixer or by hand with a balloon whisk. Either way, the bowl and the whisk or whisk attachment should be completely clean so that no oil or fat comes in contact with the egg white, as they might not foam up as well. You will need stiff peaks for the Sweet Omelet. According to Harold McGee, author of On Food and Cooking, "At the stiff peak stage, ... the foam is still glossy but still retains a well defined edge and clings to the bowl..."