Foamy: The egg whites are still primarily liquid, with some bubbles that may cause the egg whites to look slightly opaque. ... When the beaters or whisk is lifted out of the egg whites, they will form soft peaks that slump over to the side.

Why are my egg whites so foamy?

When you beat an egg white, these proteins uncurl and stretch out. ... As you beat the egg whites, you also whip bubbles into the mixture. The water molecules and egg-white proteins bump around, jockeying for position. The water molecules are attracted to each other and to the hydrophilic amino acids on the proteins.

Are eggs supposed to be foamy?

The whites will have comparatively large bubbles. These bubbles are clear, like the egg whites are as they come out of the shell. The frothy, foamy liquid will be free-moving and easy to pour.