Whipped Whites and Glair: I whipped several egg whites with a mixer until they formed stiff peaks, making sure that the mixing blades and bowl were grease-free. Then I let the foam sit overnight. In the morning, a sticky residue was left of the foam, and the yellowish watery liquid called glair. The same effect was once achieved by squeezing egg whites through a sponge over and over until they were foamy, and letting them sit the same way.