Whisk the egg whites into stiff peaks.
把蛋清搅成硬尖状。
Whisk the egg whites until stiff.
把蛋清打成稠的。
Whisk the egg whites until they are foamy but not stiff.
挥打蛋清起沫但不变硬。
Whisk the egg white until stiff, fold in the cucumber mixture and smooth over the face avoiding the eyes and mouth area.
搅拌蛋白直到它变硬，拌入黄瓜混合物，缓和脸部，除了眼睛和嘴的部位。
Whisk the egg yolks in a large mixing bowl. Strain the cardamom milk mixture into the yolks while whisking.
在大碗里搅拌蛋黄，把豆蔻牛奶混合物过滤到正在搅拌的蛋黄中。
Place the egg whites and cream of tartar in a large bowl and whisk until frothy.
将蛋白和塔塔粉放在一个大碗里，打至起泡。
Whisk remaining egg into alfredo sauce.
另一个鸡蛋和阿尔弗雷多酱搅拌在一起。
Whisk together the egg and egg whites and then heat oil in the skillet over medium heat.
把鸡蛋和蛋清充分混合，在平底锅内用中火以上加热油，然后加入菠菜叶和红椒。
Whisk the egg and milk in a medium bowl; add the cod and set aside to soak.
将鸡蛋与牛奶在一个中等大小的碗里搅匀，并将鱼柳放入里面浸泡。
Use ea big bowl to whisk eggs and egg yolks and sugar. Do not use electric handle whisker. Just mix well.
用一个大碗，将鸡蛋和蛋黄及糖用打蛋器器手工打碎，不要用电动的打蛋机。只需打碎拌匀而不需要打发。
Whisk the company's plastics and stainless steel two points, beat eggs have double-acting and playing drums beat eggs and egg head machine.
本公司的打蛋器分塑料和不锈钢两种，有双动打蛋机和钢桶打蛋机及打蛋机头。
Preheat skillet, add oil. Bring to a boil over strong heat. Whisk eggs again. Hold mixing bowl over skillet and let the egg mixture trickle in, forming crisp droplets.
锅热后加入油，大火让油迅速沸腾，柴鸡蛋再次搅拌，将碗放至下巴高度，倾斜让蛋汁细细地流入油锅中，形成一朵朵蛋酥。
Whisk the egg in a bowl. Add the water, then the seasonings of salt, soy sauce, and pepper.
在碗里将鸡蛋打散，加水后放入盐、酱油、胡椒并充分搅匀。
To make the filling: in a large bowl, whisk together egg yolks and condensed milk.
制作馅料要用一个大碗，将蛋黄和浓缩奶油搅拌在一起。
Whisk egg white until foamy, add sugar gradually.
将蛋白打松，逐少加入糖份，续打至企身。
While spaghetti is cooking, whisk cream, egg yolks, Parmesan, salt, and pepper in a medium bowl until combined. Drain pasta, and return to saucepan.
煮面条的过程中，取一只中碗，加入奶油，蛋黄，干酪，盐和黑椒，充分搅拌均匀。
In a small bowl, whisk together the egg whites and buttermilk.
在一小碗中，混合酸牛奶及蛋白，搅拌均匀。
Beat eggs and sugar with egg whisk, whisk until sugar almost melt (Just mix well, don't use electric handle mixer).
鸡蛋和砂糖放入盆中用蛋抽慢慢拌至砂糖基本融化(不要打发)。
Soften butter under room temperature. Stir butter to cream shape in a mixing bowl. Add sugar, whisk until mixture changes to lighter colour. Stir in beaten egg yolk. Mix well.
牛油于室温放至软化，放进不锈钢盆内，用木匙压至油状，加入砂糖，以达蛋器打至奶白色，加入打散的蛋黄搅匀。
Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend.
用中号的碗把蛋黄打匀加入糖，柠檬汁，柠檬皮和盐。
Whisk egg yolks over a hot water pot. Add in soaked gelatine and cool down before folding in mascarpone cheese and whipping cream. Set aside.
把蛋黄隔热水搅打均匀，加入浸软的明胶片后晾凉，然后拌入马斯卡朋芝士和奶油待用。
Sieve flour in a mixing bowl, make a well in the centre, add ground hazelnut, salt and egg, slowly whisk in the milk until smooth, rest for 15 minutes.
面粉筛于大碗中，拨开中心一穴，加入榛子粉、盐及蛋，逐少注入鲜奶，拌至滑身，待15分钟。
Whisk the egg white until light and fluffy, add in sugar slowly, continue whisk until stiff. Mix with fresh cream.
蛋白打发至软性，慢慢将砂糖加入，继续打发至硬状，与鲜奶油一起拌匀。
Pour in all ingredients (except egg), whisk until creamy.
倒入有的材料(除了蛋)打至幼滑。
Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
在鸡蛋柠檬汁里加入一勺正在煮的热汤，继续搅拌。使之更好的混合溶解。
Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
在鸡蛋柠檬汁里加入一勺正在煮的热汤，继续搅拌。使之更好的混合溶解。
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