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Beating egg whites.

Yes it does make a difference how much you beat the egg whites.
The process of beating, incorporates air and decreases moisture.
Therefore if you wanted to make a fluffy dessert or dry meringue you
would have to beat the whites very stiff, and if you only wanted to bind
other ingredients or coat something prior to battering you would just
need to whip them sufficiently to make them easily soluble, and so that
you did not get bits of separate cooked egg white in your food. 
Poor egg whites, I wonder how they feel about beating, battering and

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