Ingredientbeginnerdraft
Egg white
Also searched as: egg white, albumen, whisked egg whites
In short: Egg white is almost nothing but water and protein. It can be whipped into a foam and sets in the heat.
Picture it
Like liquid building material you can foam up and then let set.
What Egg white does
Tap a dot to see its connections.
What happens
The proteins in egg white unfold when whisked and coat air bubbles. In the heat they set earlier than the yolk.
What the ingredient does
forms foamFoams and whipping in air
sets in the heatProteins set (coagulation)
Rules of thumb
- Separate without a trace of yolk.
- Leftover egg whites freeze well.
Related entries
Sources · 2
- Mother Earth News: The science of egg white foam
- Harold McGee: On Food and Cooking (2004), Kapitel Gemüse, Eier