I am trying to figure out the best way to make Avgolemono soup and have the following questions: Most recipes say to whip the egg whites to peaks, but different recipes say whip to soft, medium or stiff peaks. My question is do i NEED to whip the whites to peaks, and if so, what stiffness is the best to achieve the best consistancy of soup, and why? Second, once the soup is made I am getting froth on top. Is there a way to make the soup so you don't get the froth, or is this supposed to happen and I just need to skim the frothy top off? Thanks in advance for your advise!