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!
The Newlyfeds 
One of the benefits of getting a foot of snow overnight is that school is closed the next day, giving the industrious among us time to make a nutritious waffle breakfast. Re: egg whites, is it ok if the very tips of the peaks kind of droop over when I lift the beater? Or is that not yet stiff? I am so fearful of crossing the line into dry.
Hulga:First, I suggest medication to deal with your anxieties and fears of stiffness. Second, how did your waffles turn out? If they were okay you probably did everything just fine.Nevertheless–I am beginning some more extensive research into your question, which I will share with you shortly.