Many recipes call for folding in the egg whites. I've heard many people say that they don't know exactly what that means so I would like to explain that now.
Folding in the egg whites, rather than stirring or mixing, incorporates the egg whites as lightly as possible so that the little bubbles of air that have already been beaten in to them will not break down.
To fold in the egg whites:
With a rubber spatula or spoon, cut straight down through the center, across the bottom and up the side of the bowl.
Give the bowl a quarter turn and repeat the folding action as lightly as possible until the egg whites are evenly dispersed throughout, taking care not to overwork the mixture.
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