What are three stages of beating egg whites?

Firstly, you crack the egg, then you separate the white from the yolk, then you put it in the bowl, then you go to your drawer and grab a hand beater, then you place the beater in the bowl, then you start winding the handle looking thing on the hand beater, and you keep doing this until the egg white is throthy.

BUM

Firstly, you crack the egg, then you separate the white from the yolk, then you put it in the bowl, then you go to your drawer and grab a hand beater, then you place the beater in the bowl, then you start winding the handle looking thing on the hand beater, and you keep doing this until the egg white is throthy.

BUM

The first stage of beaten egg whites is the foamy stage. In this stage, the bubbles form on the surface, but not all the white is broken up. The foam is unstable, still fluid, and it starts to become opalescent. The air cells are variable in size but are generally quite large. At this stage, acid salt and vanilla are added. The second stage is soft peaks. The air cells are medium fine and all the white exists as foams. The foam is fairly stable although slight drainage is possible. The mixture is shiny and flows readily in the bowl. The mass is elastic and soft peaks fall over to near the base of the foam as beater is lifted from the foam. More sugar is added during after this stage. The third stage is the stiff peaks. The air cells are fine and the mixture is very white and opaque. The foam is quite stable although some drainage will occur with prolonged standing. The mixture is shiny, elastic, flows slowly in the bowl. Egg whites for soufflés and omelets are beaten to this stage. Egg whites and sugar are beaten to this stage for angel cakes and pie meringues in order to retain elasticity. Finally, dry is the last stage. The air cells are very fine. The mixture is extremely white but dull. It is not stable and will not flow in the bowl. The mass is brittle and inelastic; peaks remain at rigid points. This stage is usually avoided. Reconstituted, dehydrated egg whites must be beaten to this stage for all products including commercial angel cake mixes.