How an egg beater works: An egg beater is a mixing and blending device commonly used in food processing to whisk viscous mixtures such as syrups, batter, beaten eggs and cheese. Egg beaters are available in both manual and electric versions.　　Manual: These are relatively inexpensive but require considerable physical effort; they are generally suitable for home kitchens, restaurants and other small-scale operations.　　Electric: These are less labour-intensive. Simply add the ingredients to the bowl, secure the unit, adjust the desired speed and switch on the power. They are widely used; when purchasing, you can choose based on capacity, with prices ranging from tens to thousands. Egg beaters: 1. During operation, the beaters rotate at high speed, forcing the ingredients to come into full contact with one another and undergo vigorous friction, thereby achieving mixing, emulsification, aeration and the removal of some moisture.　　2. As the viscosity of the ingredients being mixed is lower than that of those processed by a dough mixer, the speed of an egg beater is higher than that of a dough mixer, generally ranging from 70 to 270 r/min; it is therefore referred to as a high-speed mixer.　　3. Egg beaters are mostly upright in design and consist of a mixing paddle, a bowl, a drive mechanism, a bowl lifting mechanism and a base.