At the glossy "soft peak" stage, foam retains some shape but droops. The foam does not cling to the bowl. Liquid is still likely to drain to the bottom of the bowl.
At the glossy "stiff peak" stage", foam retains a well-defined edge and clings to the bowl. The foam approaches 90% air and the egg liquid is spread thin. There is just enough lubrication to make the foam creamy and mix easily with other ingredients. This is the optimum stage for mousses, soufflés, sponge cakes, and similar dishes.
If the foam is beaten past the glossy stiff peak stage, it enters into the slip-and-streak stage. The appearance is dull and dry. The foam has a crumbly consistency and begins to leak liquid. The proteins in this stage are bonding so closely that they squeeze out the liquid between them. It no longer clings to the bowl. Pastry chefs use this stage for meringues and cookies, and then stop the overcoagulation by adding sugar which separates the proteins again and absorbs the water. Past this stage, the foam loses volume and gets grainy.
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