cupful of white
Egg whites are nearly fat-free and cholesterol-free, providing high-quality protein (approximately 3.6 grams per large egg white) with all nine essential amino acids. They contain minimal calories (approximately 17 per large egg white) and are rich in riboflavin and selenium.
About
White, in the context of culinary measurement and ingredient classification, refers to the colorless or pale portions of ingredients commonly used in cooking. Most frequently, this term denotes egg whites (the albumen surrounding the yolk), which are the transparent, protein-rich liquid found in chicken and other poultry eggs. Egg whites consist primarily of water and ovalbumin, a protein that coagulates upon heating. They are valued for their ability to bind, emulsify, and create structure in both sweet and savory preparations. When whipped, egg whites incorporate air to form stable foam, essential for meringues, soufflés, and angel food cakes. The term may also refer to white portions of other ingredients such as white wine, white vinegar, or white stocks, depending on context.
Culinary Uses
Egg whites are fundamental to numerous culinary applications across global cuisines. In baking, they provide structure and lift in cakes, particularly sponge cakes and angel food varieties; whipped whites create volume for meringues and mousse-based desserts. In savory cooking, they function as binding agents in forcemeats, terrines, and dumplings. They are essential for clarifying stocks and consommés through the raft method. Egg whites also serve as a glaze for pastries and as a clarifying agent in beverages. Chinese cuisine employs egg white marinades for velvet-coating proteins before stir-frying. When whipped with sugar, they form the base for Italian meringue buttercream and royal icing.