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The Haugh unit is a measure of egg protein quality based on the height of its egg white (albumen). [1] The test was introduced by Raymond Haugh in 1937 [1] and is an important industry measure of egg quality next to other measures such as shell thickness and strength.
More accurate measurements become important in the large volumes used in commercial food production. Also, a home cook can use greater precision at times. Water at 4.0 °C (39.2 °F) may be volumetrically measured then weighed to determine an unknown measuring-utensil volume [ 13 ] without the need for a water-density adjustment.
Below is a list organised by food group and given in measurements of grams of protein per 100 grams of food portion. The reduction of water content has the greatest effect of increasing protein as a proportion of the overall mass of the food in question. Not all protein is equally digestible.
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 ...
Hash Brown Quiche Cups. Quiche cups are my showstopper potluck dish. Hash browns and Asiago cheese make up the crusts. Eggs, spinach and bacon do the rest.
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.
The egg is finished when the white has set and the yolk is still soft. You can even trim off any stringy parts. Watch the video above to learn the trick to poaching a perfectly round egg.
White flour: 41 [12] Common foodstuffs and their values: [18] (Note: These values use "whole egg" as a value of 100, so foodstuffs that provide even more nitrogen than whole eggs, can have a value of more than 100. 100, does not mean that 100% of the nitrogen in the food is incorporated into the body, and not excreted, as in other charts.)