Whip egg whites until they form soft peaks.

搅拌鸡蛋清直至其成为胶状的锥形。

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Also, if you want more volume when you whip egg whites for meringue or souffles, use room-temperature eggs.

此外，如果你为做蛋奶酥打蛋清时想打得更蓬松些，也要用室温下存放的蛋。

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Do not try to mash potatoes, mix stiff dough, whip egg whites, grind raw meat, or extract juices from fruits and vegetables.

请勿尝试捣烂土豆、搅拌硬面、打蛋清、磨生肉或从水果和蔬菜中提取汁液。

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