The ease with which egg white can be whipped to a fine foam with small air cells is attributed to the presence of globulins, ovomucin, and conalbumin. Duck eggs, deficient in globulins, do not foam well. A number of factors influence the quality of an egg foam. The utensils used to produce the foam are important. The bowl should be large enough to allow for the expansion in volume.
Egg whites whip more readily at room temperature than at refrigerator temperature.
The presence of fat, even in small amounts, interferes with the foaming of egg whites and reduces the foam volume. Salt and acid would delay the formation of a foam. If sugar is added to egg white before beating is started, extensive beating is needed to produce a foam.