As I was making some salad dresssing recently, this appeared:
Comforting? Terrifying? You decide.
And now, to answer Hulga’s question about when egg whites are “stiff but not dry”: First, how you find time to make buttermilk pancakes for breakfast on a weekday morning is beyond me, but who am I to judge?
But getting to the point: The egg white should form a peak and hold it, without falling over, when you lift the beater out of it. I advise you to turn the beater to the “off” position before trying that.
Hope that helps!