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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.
Metric equivalents are based upon one of two nearly equivalent systems. In the standard system the conversion is that 1 gallon = 231 cubic inches and 1 inch = 2.54 cm, which makes a gallon = 3785.411784 millilitres exactly.
Due to the canceling of uniform weight units, the baker may employ any desired system of measurement (metric or avoirdupois, [16] etc.) when using a baker's percentage to determine an ingredient's weight. Generally, the baker finds it easiest to use the system of measurement that is present on the available tools.
What is the white stuff in eggs? It looks unnatural, but it's a completely normal part of the egg. ... For a change, use spicier sausage or substitute a flavored cheese blend. -Molly Swallow ...
Below is a list organised by food group and given in measurements of grams of protein per 100 grams of food portion. ... Egg white, dried: 81.1; Spirulina alga, dried ...
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 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.
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 ...