Is anyone here a chef or at least an experienced cook? For the life of me I cannot get air into my egg whites to get a stiff peak. I have 4 egg whites, a beautiful stainless steel bowl and a normal sized whisk. I whisk and whisk and whisk away until my arm is ready to fall off. I do the same thing with cream and am able to get moderate peaks with the whipped cream. I don't use nor would I intend to use anything electronic.