Egg white

Description

Egg white has a delicate, almost neutral taste and is transparent and sticky when raw, changing into a creamy-white, elastic mass when cooked. It is a source of high-quality complete protein, low in calories, virtually fat-free and cholesterol-free, containing albumins and minerals such as potassium and selenium; however, most vitamins are found in the yolk. Regular consumption of egg white supports muscle building and regeneration, helps with weight control, and is heart-friendly in a low-fat diet. In the kitchen, egg white is suitable for whipping into meringues, Pavlovas, sponge cakes, and soufflés, as a leavening agent and binder in baked goods, for light omelets, and for clarifying broths or creating foams in cocktails. Store egg whites in a tightly sealed container in the refrigerator below 4°C and use within 2–4 days; they can also be portioned and frozen for about 3 months, thawing in a cool place before use.