Originally Posted by seans_potato_business
...The recipe says to whisk the eggs until stiff but not dry; how do you know if you've reached the dry stage, and if you have, is it reversible by letting it stand?
Congrats for sticking to it and perfecting the recipe. You should feel quite good about that.
The egg white texture is a matter of experience. If you overbeat, the process is not reversable.
Did you note the correct stopping point in your successful attempt so you can repeat it?