Cook, Learn, and Share to Fight Hunger.
 

Egg White

Egg whites, the clear liquid surrounding the yolk, are a culinary powerhouse that offers versatility and nutritional benefits in a nearly fat-free package. Often overshadowed by their golden counterparts, egg whites deserve a spotlight for their ability to create airy meringues, fluffy omelets, and even act as a binding agent in various dishes.

Introduction

While whole eggs offer a balanced nutritional profile, egg whites shine as a fat-free, cholesterol-free source of high-quality protein. This makes them a popular choice for those watching their cholesterol intake or seeking a lean protein source. Egg whites are also rich in essential nutrients like potassium, niacin, and riboflavin.

Culinary Uses

  • Meringue: The quintessential use, egg whites are whipped to create airy, cloud-like meringues, the base for desserts like pavlova and lemon meringue pie.
  • Angel Food Cake: A light and fluffy cake made almost entirely of whipped egg whites and sugar.
  • Soufflés: These savory or sweet dishes rely on the magical rising power of egg whites to create a delicate, airy texture.
  • Omelets and Frittatas: Egg whites create lighter, fluffier versions of these classic breakfast dishes.
  • Cocktails: Egg whites are used in cocktails like sours and fizzes to create a frothy, luxurious texture and a silky mouthfeel.
  • Macarons: These delicate French cookies require perfectly whipped egg whites to achieve their signature feet and chewy texture.
  • Glazes and Icings: Egg whites can be used to create shiny glazes for pastries and cookies.
  • Binding Agent: Egg whites help bind ingredients together in dishes like meatballs and veggie burgers.

Tips

  • Separation: Separate the whites from the yolks carefully, ensuring no yolk gets into the whites, as this can hinder whipping.
  • Room Temperature: Allow egg whites to come to room temperature before whipping for optimal volume.
  • Clean Bowl and Beaters: Ensure your bowl and beaters are spotlessly clean and free of any grease, as fat can prevent egg whites from whipping properly.
  • Cream of Tartar: A pinch of cream of tartar can help stabilize whipped egg whites and prevent them from collapsing.
  • Sugar: When making meringue, add sugar gradually after the egg whites have reached soft peaks.
Tom the Chef Tom the Chef Founder
Kitchen Guide

How to Separate Eggs

October 19, 2023

Separating eggs isn’t as hard as many people think. Become a master of this important cooking technique with info from my article.

Read More

A Brief History

The use of egg whites dates back centuries, with evidence of their use in ancient Roman and Egyptian cuisines. The earliest recorded recipe for meringue appears in a 17th-century French cookbook.

Nutritional Information

One large egg white contains approximately:

  • Calories: 17
  • Protein: 3.6 grams
  • Fat: 0 grams
  • Cholesterol: 0 milligrams
  • Vitamins: Riboflavin, niacin
  • Minerals: Potassium, magnesium, sodium
Food & Ingredients

Are the eggs good for you?

September 29, 2023

Are the eggs good for you? Eggs have been a dietary staple for centuries, and for good reason. They are nutritional powerhouses, packed with essential nutrients that contribute to overall health and well-being. Let’s delve into the remarkable benefits of incorporating eggs into your diet.

Read More
Tom the Chef Tom the Chef Founder

Don’t underestimate the power of the humble egg white. It’s a versatile ingredient that can be used in both sweet and savory dishes, offering a wealth of nutritional benefits without the fat or cholesterol of the yolk.

Disclaimer

  1. General Information Content on this page above, including the content provided on www.CookingHub.com, including all recipes, articles, and other materials, is for general informational purposes only. This content reflects the personal opinions and experiences of its authors and is not intended to provide professional dietary, medical, legal, or political advice. Please consult a qualified professional before making any decisions based on the information presented here.
  2. Content Ownership and Use Content on this page above, including content published on CookingHub.com is owned by the individual authors who created it. Only the authors can access, modify, or delete their content from the platform. Our content may be embedded on third-party websites and blogs without modification. No reimbursement will be provided for this use. If an author removes content from CookingHub.com, it will no longer be available through any embedded links.
  3. Limitation of Liability Neither www.CookingHub.com (operated by the CookingHub Foundation) nor content authors are responsible for any outcome or consequence resulting from the use of information on this site. This includes, but is not limited to:
    • Food Safety: Any health risk related to food handling, food quality, or failure to follow USDA recommendations (including minimum safe cooking temperatures).
    • Preparation Safety: The proper and safe handling of cooking equipment or its suitability for any given task.
    • Recipe Outcomes: The final look, taste, or success of following a recipe.
    • Ingredients and Equipment: The sourcing of ingredients, tools, equipment, or anything else related to the preparation and consumption of food.
    • Nutritional and Dietary Information: The accuracy of nutritional data. This information is provided as a courtesy and should not replace advice from a medical provider. You are responsible for verifying that a diet is suitable for your personal health needs.
    • Errors and Omissions: Any potential errors, typos, or unclear directions in articles and recipes.
  4. User Responsibility All readers, visitors, and users of embedded content are solely responsible for evaluating recipes and articles. You must make your own decisions about whether to follow the steps and recommendations provided. It is your responsibility to ensure that ingredients and preparation methods are safe and appropriate for your personal dietary restrictions and health conditions.