lrg egg whites
Egg whites are an excellent source of high-quality complete protein with minimal fat or cholesterol, containing approximately 3.6 grams of protein per large egg white. They also provide essential minerals including selenium, magnesium, and potassium.
About
Egg whites are the albumen or clear liquid portion of a chicken egg (Gallus gallus domesticus), separated from the yolk. A large egg white typically weighs approximately 30 grams and consists primarily of water (approximately 90%) and protein, with trace amounts of minerals and glucose. The albumen contains various proteins—including ovalbumin, ovotransferrin, ovomucoid, and ovomucin—which give it unique coagulation and foaming properties. Raw egg whites are translucent and viscous; upon heating, they denature and form an opaque white solid with a firm texture. Large egg whites are standardized by the USDA as the white portion from eggs weighing 2 ounces or more.
Culinary Uses
Egg whites are prized in both sweet and savory applications for their protein structure and foaming capacity. They are essential for meringues, angel food cakes, soufflés, and mousses, where they are whipped to incorporate air and create light, airy textures. In savory cooking, egg whites serve as a binding agent in mousselines, terrines, and Asian stir-fried dishes. They are also used to clarify stocks and consommés, where they trap impurities and create transparent broths. Cocktail enthusiasts employ egg whites to create silky texture in drinks such as whiskey sours and pisco sours.