When you mix flour, fat, and sugar with eggs and bake it, you'll get an edible product, but chances are, it isn't enough to make you go wow. Maybe, you have beating the eggs all wrong. As chef Manish Khanna, founder and partner, Brownie Point, explains, "Aerating is the key to good baking and is achieved by using biological agents (yeast), chemical agents (baking powder, baking soda), mechanical methods (using a blender and whisking or beating), and physical contributions (by lamination of fat).

These days, a standard mixer with a whisk attachment, hand-held whisk or hand-held beaters are normally used. But we all remember our mothers using forks or the traditional round spring beaters for aeration of eggs. Those required more physical strength but in the end, the product wasn't as smooth and consistent." If you do want to beat the eggs to perfection, here's what chef Khanna suggests.