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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.
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 ...
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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.
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 ...
The Difference Between Brown and White Eggs We're not getting into that age-old question of which came first, the chicken or the egg, because in this case one thing is clear: the chicken came first.
Angel food cake is a 19th-century American cake that contains no egg yolks or butter. The cake is leavened using only egg whites and baking powder. [5] This recipe can be traced to 18th-century American cookbooks. The delicate cake is baked in an ungreased pan and cooled upside down. [7]
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