I frequently find recipes that call for 'slightly beaten eggs' and now and then one that calls for 'soft peaks' so I knew how to do them but rarely find one that calls for 'stiff peaks' and 'beaten egg yolks.' If I did I would probably have to do a bit of research to see how they are different.
Here's how to beat whole eggs, egg whites, or egg yolks to the right consistency called for in recipes:
Slightly Beaten Eggs - Use a fork to beat the whole egg until the yolk and white are combined and o streaks remain.
Beating Egg Whites Until Soft Peaks Form - Place the egg whites in a clean glass or metal bowl (do not use plastic). Beat the whites with an electric mixer on medium speed or with a rotary beater until they form peaks that curl over when the beaters are lifted out. Any speck of fat, oil, or yolk in the bowl will prevent whites form developing the necessary whipped consistency.
Beating Egg Whites Until Stiff Peaks Form - Continue beating egg whites, now on high speed until they form peeks with tips that strand straight when the beaters are lifted out.
Beating Egg Yolks - Beat the egg yolks with an electric mixer on high speed for about 5 minutes or until they are thick and lemon-colored.
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