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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.
Depending on its nature and intended effect, a glaze may be applied before or after cooking. It may be either sweet or savory (in pâtisserie, the former is known as glaçage); typical glazes include brushed egg whites, some types of icing, and jam (as in nappage), and may or may not include butter, sugar, milk, [1] oil, [2] and fruit or fruit ...
The good folks at Trader Joe's like to strain out the liquid part of the egg white before poaching for a cleaner look. Ina Garten ditches the pot of boiling water altogether for a sauté pan ...
In the metric system, there are only a small number of basic measures of relevance to cooking: the gram (g) for weight, the liter (L) for volume, the meter (m) for length, and degrees Celsius (°C) for temperature; multiples and sub-multiples are indicated by prefixes, two commonly used metric cooking prefixes are milli-(m-) and kilo-(k-). [17]
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.
In Canada, a teaspoon is historically 1 ⁄ 6 imperial fluid ounce (4.74 mL) and a tablespoon is 1 ⁄ 2 imperial fl oz (14.21 mL). In both Britain and Canada, cooking utensils commonly come in 5 mL for teaspoons and 15 mL for tablespoons, hence why it is labelled as that on the chart. The volume measures here are for comparison only.
Cooked in hot grease in a skillet in a variety of ways to produce differing results: eggs can be cooked lightly on one side only ("sunny side up"), cooked lightly on one side and turned over briefly ("over easy"), cooked on both sides so the white is solid but the yolk still soft and runny ("over medium") [30] and thoroughly cooked on both ...
Homemade deep fried eggs A deep fried hard-boiled egg. A deep fried egg is an egg dish consisting of an egg that has been deep fried. Sometimes the dish is prepared only using the egg yolk, which is referred to as deep fried egg yolk. [1] Various types of eggs can be used, such as chicken, duck and quail eggs. The dish is sometimes served alone ...