Search results
Results from the WOW.Com Content Network
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.
In terms of an angel food cake, overrun is the increase in volume from the original volume caused by the inclusion of air. The overrun of an egg white foam ranges from 500 to 800%. This means that whipping 100 mL of egg whites would result in 500–800 mL of air incorporated into the foam.
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 ...
Sugar is hydrophilic, extracting water out of the egg whites. This will lighten the protein network, allowing the foam to be stronger and more elastic. The sugar dissolves in the protein network but does not become part of the protein network. The sugar must be added slowly to the egg whites, while continuously mixing.
Pour the white into a freezer-safe container or ice cube tray (before transferring it to a freezer bag). Label the container or bag with the number of eggs, the date, and freeze for up to a year ...
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.
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.
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 ...