I tried to whisk egg whites in a steel container, I added a few drops of lemon too. But every time I do this, I always end up with half of the egg whites being converted to a foam-like texture but the lower half remaining completely liquid. I am using two forks to do this since I don’t have a whisk or a mixer. I’m just wondering if the upper half is being whisked then why not the lower half in the container? This happens every time. What am I doing wrong? I did this for 1 hour still nothing happened. The upper surface area had a good foam but beneath it was just liquid.