How do you beat sugar and eggs to be fluffy?

Chef's answer
Beat the eggs in a large bowl on medium speed just to combine the yolks and whites. Add the sugar and beat on high speed for about 4 minutes until the mixture is fluffy, thick and lightened in color.Mar 18, 1998.
Frequently asked Questions 🎓
But pounding is a quick and easy way to tenderize a steak. Pounding also has the advantage of flattening the meat, which allows it to cook more quickly and more evenly. The longer a steak spends over the heat, the drier it gets. And since dry meat is tougher, preserving the juices will produce a more tender steak.
Meatloaf requires eggs to be used as a binder. Heavily beating them will often make them "thinner" and runnier, as well as perhaps decreasing some of their binding tendencies. (The whites by themselves tend to be a better binder than yolks, so pre-mixing them may inhibit that effect a bit.
How does one beat eggs for an omelet? Use a wire whisk to thoroughly mix ingredients with a circular, up and down motion. What is an example of a food made with milk?.
Over-Beating Eggs Don't overbeat the eggs before adding them to the pan, as this will result in flat, dense omelettes. Add a little bit of water or cream to make your omelettes light and fluffy.
Use a fork or whisk to beat the eggs briskly for 30-60 seconds, making sure the eggs are fully broken up and mixed well with the milk and the seasonings. Use a little elbow grease here, the more you whip it the better.
The volume of the beaten eggs will increase, the texture will go from liquid to thick and foamy and the color will be a light yellow.
Crack the eggs into a bowl, and break apart the yolks with a whisk before beating them well to combine. Cracking the eggs directly into the pan and using a spoon or spatula will result in a streaky, not-soft scramble. ... "Scrambled eggs should be cooked slowly, over medium-low heat," explains Perry.
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