egg whites and 2 eggs
Egg whites are an excellent source of complete protein with all nine essential amino acids and virtually no fat or carbohydrates. They provide approximately 3.6 grams of protein per large egg white with only 17 calories.
About
Egg whites are the transparent, protein-rich albumen portion of chicken eggs, separated from the yolk. They consist of approximately 90% water and 10% protein, including ovalbumin, ovotransferrin, ovomucoid, and ovomucin. The albumen naturally contains no fat and minimal carbohydrates, making it a pure protein source. When coagulated by heat, egg whites transition from a clear, viscous liquid to an opaque, firm solid at approximately 60–65°C (140–149°F), with the protein strands forming a stable network structure. The clarity and viscosity of fresh egg whites indicate quality, with the most viscous portion closest to the yolk gradually becoming thinner toward the outer layer.
Culinary Uses
Egg whites are employed across numerous culinary traditions as a binding agent, leavening agent, and protein source. In baking, whipped egg whites create aerated foams essential for soufflés, meringues, angel food cakes, and mousses. They are used in French macarons and Italian meringue buttercream, as well as in traditional nougat and divinity confections. In the kitchen, egg whites clarify consommés and broths, bind forcemeats and quenelles, and coat foods for breading. Beverages such as Ramos gin fizzes and aged cocktails traditionally employ raw egg whites for texture and mouthfeel. They are also central to Asian custards and custard-based preparations.