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A chicken egg contains some egg white that may disperse into the poaching liquid and cook into an undesirable foam. To prevent this, the egg can be strained before cooking to remove the thinner component of the egg white. [2] A small amount of vinegar may also be added to the water, as its acidic qualities accelerate poaching. [3] Stirring the ...
Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many ...
If you don’t have eggs on hand or simply can’t — or don’t want — to eat them, you can use several egg alternatives. Chia seeds. When mixed with water, chia seeds form a gel that acts as ...
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 ...
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.
There are three ways to make hard-boiled eggs:. You can pop 'em in an egg cooker, try the Test Kitchen-approved microwave approach, or go the old-fashioned route with a pot of boiling water.. If ...
Egg whites and sugar are both hygroscopic (water-attracting) chemicals. Consequently, meringue becomes soggy when refrigerated or stored in a high-humidity environment. [ 9 ] This quality also explains the problem called "weeping" or "sweating", in which beads of moisture form on all surfaces of the meringue. [ 9 ]
The surrounding egg white floats perfectly around the yolk, membrane intact. One of the divers was even able to make the egg 'dance' around by manipulating the current of the water around it.