Hand-operated egg beaters are generally used to beat the egg, beat the cream, and stir the ingredients. It is more laborious to use and there are several ways to save energy.
1. Hold the upper part of the egg beater by hand and tilt the container to make the contact area larger and more labor-saving.
2. Strike in one direction and it's easier to make bubbles.
3. Add a little vinegar or Tata powder to the egg mixture when you make the cake. This will make the pH of the egg white acidic and easier to shape.