Whole eggs can create a foam when beaten, but with less volume than either egg whites or yolks .
Beaten until Foamy Beat whole eggs for about 3 to 5 minutes. Stop beating a whole egg foam when it is well blended and even in texture. Any extra beating will not necessarily create more foam. Adding cold ones will harden the fat and cause curdling of the sugar and fat mixture. It may also affect the texture of the recipe.