- Make sure your bowl is clean and dry
- Make sure you fit the four sections together properly. Check that the metal shaft has been correctly inserted. It should protrude slightly from the top.
- Remove the small pusher from the lid to let in the air.
- Whisk the egg whites for 5 to 8 minutes (depending on the quantity) until they form stiff peaks
For fluffier egg whites, make sure your eggs are at room temperature.
