Sugar, if added too soon, will likely inhibit egg whites from foaming.If too late, sugar not completely dissolved, and you most likely end up having dull and over-whipped egg whites.

• 过早加入，会阻碍蛋白泡发，但若过迟，则蛋白泡沫的稳定性差，而且白糖也不易打化，还会因此导致蛋白搅打过头。