So, what is the proper way to beat eggs? Jeffrey Buben, a chef at Vidalia restaurant in Washington, D.C. can be heard telling Joe Palca there is a method to beating your eggs properly and it all starts with a clean bowl followed by an “even flow of beating to incorporate the air” during his NPR interview. But Buben also cautions that you do not want to over-beat your eggs, either. He instructs you to, “[S]tart in circle eights, just to break up the egg whites. Then you want to go in a circular motion. Turn your bowl at about a 15 degree angle, and just keep whipping it, and try to get as much air in as quickly as possible.”
But do not expect the beating to go by quickly. It should take you about 4 minutes to beat your eggs before they are ready to fold, mix, or stir into a baked good mix or before they are poured into a frying pan to make your favorite scrambled eggs. The Kitchn shares that “thoroughly” beating your eggs can really up the quality of what you are making and increase the light, fluffy nature of the food. Definitely worth the extra effort!