eggs whites

Egg whites are the clear, viscous albumen that surrounds the yolk in chicken eggs and other bird eggs. Composed primarily of water (approximately 90%) and proteins—primarily ovalbumin, ovotransferrin, ovomucoid, and lysozyme—egg whites contain negligible fat and carbohydrates. The protein content of egg whites is approximately 10-11% by weight, making them one of the most concentrated natural sources of high-quality protein available. The transparency of raw egg whites is due to their lack of pigmentation and lipids; upon heating, the proteins denature and aggregate, causing the whites to turn opaque and solidify. Egg whites have a neutral flavor and subtle, clean taste that does not overpower other ingredients.

Egg whites are essential in both sweet and savory cooking, valued for their capacity to form stable foams when whipped. In pastry work, whipped egg whites create the structure in meringues, soufflés, and mousses, and are folded into batters for angel food cakes and chiffon cakes. They are used as a binder in forcemeats, emulsifying sauces, and glazes. In cocktail preparation, egg whites create silky texture and foam in drinks such as whiskey sours and pisco sours. Poached, boiled, or fried, egg whites provide lean protein in savory breakfast dishes. Their clarifying properties make them useful in consommés and other refined preparations.