For the best results, start with room-temperature eggs. Then, be sure to beat the eggs and sugar until the mixture is very thick —it should fall off the beaters in a thick ribbon. This may take longer than 3 minutes, depending on your mixer; don’t stop beating until the mixture looks thick like cake batter. Also, make sure you fold in the 1/2 cup flour with a rubber spatula (not a mixer) as to not deflate the eggs. It may not seem like a lot of flour, but it’s correct!