egg whites or equivalent
Egg whites are virtually fat-free and contain approximately 3.6 grams of protein per large egg white, along with B vitamins, particularly riboflavin and niacin. They are low in calories (approximately 17 calories per large egg white) and contain no cholesterol.
About
Egg whites are the clear, viscous albumen surrounding the yolk of a chicken egg, composed primarily of water (approximately 90%) and proteins, most notably ovalbumin. When separated from the yolk, egg whites are used extensively in cooking and baking as a binding, leavening, and structure-building agent. The protein content denatures and coagulates when heated or mechanically agitated, creating the foundation for meringues, foams, and stable emulsions. Egg whites are available fresh (separated from yolks), pasteurized liquid form (shelf-stable or refrigerated), or powdered (freeze-dried). They lack the fat and rich flavor of whole eggs, making them ideal for applications where a clean protein structure is desired without added richness.
Culinary Uses
Egg whites function as a critical leavening agent in soufflés, meringues, and angel food cakes, where they are whipped to incorporate air and stabilize foam. They serve as a binder in mousses, custards, and sauces like hollandaise and béarnaise. In Asian cuisines, particularly Chinese cooking, egg whites are used to coat proteins before stir-frying, creating a protective veil that keeps meat tender and juicy. Egg whites also clarify broths and stocks through their protein coagulation properties and are essential in charcuterie for binding forcemeats. They function as an egg wash for glazing pastries and breads, and as a vegan or low-fat replacement in some applications when combined with stabilizers.