Weigh a heat-safe stand mixer bowl. Record its weight.
Add the eggs and sugar to the mixer bowl.
Place the mixer bowl over top of a small pot of simmering water (ensuring that the bottom of the mixer bowl doesn't touch the water). [This is a bain-marie, or double boiler].
Whisk the egg mixture over the simmering water until it reaches a temperature of 109F.
Once the egg mixture reaches 109°F, remove from the heat.
Attach a wire whisk attachment to the mixer and whip the egg mixture on high speed until it reaches "ribbon stage."
That's when the eggs are foamy and voluminous, light and pale in colour, and when you lift the whisk, it should fall on itself and hold its shape for a moment.
It can take anywhere from 4-5 minutes of beating the eggs and sugar at high speed in an electric mixer.
Once the eggs are at "ribbon stage," record the weight with the bowl.
Subtract the weight of the bowl (recorded from before adding the eggs and sugar). This is the total amount of egg mixture that you have.
Divide the whipped egg mixture into 3 separate bowls.