egg whites or ¼ cup dry breadcrumbs

Egg whites, also called albumen, are the clear proteinaceous liquid that surrounds the yolk in a bird egg, typically from chickens. Composed of approximately 90% water and 10% proteins (primarily ovalbumin, ovotransferrin, ovomucoid, and lysozyme), egg whites are flavorless and odorless when raw, with a slightly viscous consistency that becomes thicker when cooked. When whipped, the proteins denature and trap air, forming a stable foam capable of holding peaks. Egg whites differ fundamentally from whole eggs in their complete absence of fat and cholesterol, making them functionally distinct in culinary applications.

Egg whites serve as a binding agent, leavening agent, and moisture provider in cooking and baking. They are whipped to create meringues, soufflés, mousses, and angel food cakes, where their capacity to form stable foams is essential. In savory cooking, egg whites bind meatballs, fish cakes, and breaded cutlets, and are used to clarify broths and stocks. They also coat foods before deep-frying or pan-frying, creating a light, crispy exterior. Beaten egg whites lighten batters and custards, while their natural emulsifying properties help create stable sauces. Raw egg whites appear in some traditional cocktails, though pasteurized versions are recommended for safety.