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A raw egg with the round orange yolk (containing the visible white chalaza) in the center surrounded by the transparent yellow egg white.. Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg.
If left intact when an egg is fried, the yellow yolk surrounded by a flat blob of egg white creates a distinctive "sunny-side up" form. Mixing the two components together before cooking results in a yellow (from pale yellow to almost orange, depending on the breed of hen) mass, as in omelets and scrambled eggs.
Even though seeing a white string next to a yellow yolk might throw you off, it’s actually a sign of freshness when the chalaza is visible in a raw egg. If the white string isn’t visible, your ...
Take a closer look at the pros and cons of eating whole eggs (yolk and all!) to find out what's behind egg's bad reputation and whether you're missing out on some key nutrients.
The albumen (egg white) contains protein, but little or no fat, and may be used in cooking separately from the yolk. The proteins in egg white allow it to form foams and aerated dishes. Egg whites may be aerated or whipped to a light, fluffy consistency, and often are used in desserts such as meringues and mousse.
Brown and white eggs are the same in terms of taste and nutritional value, but what hens were fed can affect the color. Here's which eggs to buy. Brown versus white eggs: Which eggs to buy and why
Americans eat roughly 250 shell eggs (aka not liquid eggs) per year, according to the American Egg Board.
Separating eggs is a process, generally used in cooking, in which the egg yolk is removed from the egg white. This allows one part of the egg to be used without the other part, or each part to be treated in different ways. Recipes for custard call for egg yolks, for example. The most common reason for separating eggs is so the whites can be ...