To whisk eggs by hand to the proper consistency takes between 12 to 18 minutes and it can be very tiring.
As you continue to whip more air into your egg whites, you should reach maximum volume for them in 12 to18 minutes.
Whisking your egg whites by hand to a stiff peak stage requires tremendous arm strength and quite a bit of time.
It will take several minutes to achieve stiff peaks when whisking by hand.
A whisk is used to whip ingredients but there's a difference in the techniques of whipping ingredients and whisking ingredients.
Whipping means beating air into a mixture to lighten it while whisking means to beat or stir (a substance, especially cream or eggs) with a light, rapid movement.
The difference between whisking and beating is the beating is done to mix the ingredients thoroughly and whisking is to incorporate air into whatever is being whisked.
To whisk you can use use a hand whisk which is a cooking utensil that can be used to blend ingredients to smooth and to incorporate air into a mixture, in a process known as whisking or whipping.
Most whisks consist of a long, narrow handle with a series of wire loops joined at the end.
Beating ingredients means to rapidly stir the ingredients to mix the ingredients thoroughly.
Beating ingredients can be done with either and hand mixer, electric stand mixer or other mixer or even a fork.
You can take a few forks together and use them to beat ingredients with such as beating egg whites to stiff peaks.