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egg whites beaten to a soft peak [2] The base provides the flavor, and the egg whites provide the "lift" or puffiness to the dish. [1] [2] Foods commonly used to flavor the base include herbs, cheese and vegetables [1] for savory soufflés; and jam, [7] fruits, [8] berries, [9] chocolate, [10] banana [11] and lemon [12] for dessert soufflés.
Liquid egg whites cost a bit more than a carton of eggs, but in some cases they can be cost-effective, particularly if you're only using egg whites and discarding the yolks, says Le Mire.
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.
When our son, Chris, wants something other than cold cereal in the morning, he whips up these eggs. Cheese and evaporated milk make them especially good. They're easy to make when you're camping, too.
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.
Hard-boiled or hard-cooked eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw. Boiled eggs are a popular breakfast food around the world. Besides a boiling water immersion, there are a few different methods to make boiled eggs.
Lightly prick the bottom of the egg with a safety pin or thumbtack to prevent the egg from exploding. Place the egg into the bowl of hot water, cover with a plate, and microwave at 50% power for 4 ...
Yolks of hard-boiled eggs are mashed with cream or mayonnaise, mustard, and seasonings and then mounded or piped into the white of the boiled egg. Served cold, often al fresco. Eggah: Savory Arab Cuisine: Eggs binding a filling of vegetables and meat, sometimes with Arabic spices. Egg bhurji: Savory India