Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. It is the cytoplasm of the egg, which until fertilization is a single cell (including the yolk).
Egg White Substitute
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Egg White Safety
Once egg whites have been whisked, do they need to be cooked or can they be chilled and eaten safely?
Dried egg whites or powdered egg whites are egg whites that have had the liquid removed from them, and are thus easy to store, and great for any situation where you can't transport fresh eggs.
Whisking egg whites traps air in them, increasing their volume. The air in whisked egg whites helps cakes, soufflés and other dishes to rise.
-Set the electric whisk to a slow speed and whisk the egg whites until foamy.
Egg white is also known as albumen, accounts for ~ 60% of an egg's liquid weight. Beaten egg whites are an important component of many baked goods, such as cakes, because they provide structure, volume and leavening.
Egg White Powder - Spray dried egg albumen, which can be used in most recipes requiring egg white. It produces an exceptionally high volume, stable egg white foam for use in angel food cakes, chiffon pies, meringues, and divinity.
1 egg white = 2 ounces (average).
1 lemon = 1 to 1 & 1/4 ounces of juice.
1 orange = 3 to 3 & 1/2 ounces of juice ...
Beating Egg Whites
Egg whites WILL NOT WHIP (they just won't) if they come into contact with even the slightest trace of fat, grease or egg yolk.
2 large egg whites
1 cup whipped topping (frozen fat free whipped topping thawed)
12 tsp unsweetened cocoa ...
Egg whites, dried
Pasteurized dried egg whites can be used where egg whites are needed; follow package directions for reconstituting them.
Egg whites, sugar, and orange marmalade are used to cook Orange Souffle dessert orange recipe.
boil, dessert, egg, marmalade, orange, souffle, vitamin
2. Orange Cranberry Stuffed Turkey ...
Egg whites.
alfredo
A rich sauce of butter, cream, grated parmesean cheese and black pepper most commonly served over fettuccine.
Egg whites and sugar beaten together to form a white frothy mass, generally used to top pies and cakes
Meuniere
Pan fried, served with butter freshly browned, lemon juice, and chopped parsley ...
Egg whites beaten until they are stiff and creamy, then sweetened. Primarily used as the topping for cream pies, or baked as cookies.
Meringue: ...
Egg whites beaten until stiff and then sweetened with sugar. Baked to form a crunchy sweet topping for pies or used to make crisp meringues which can served with cream.
Mesclun ...
4 egg whites
Remove the lobster from the shell. Place two tails together with tails going in different directions. Tails should form the shape of a cylinder.
OR egg whites (A good combination is two egg whites for every egg yolk.)
For baking ...
An egg white helps the brown sugar and Jamaican-style spices cling to the peanuts. Pack the snack into decorative containers and give as holiday gifts.
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Beat egg white in small bowl with fork until foamy.
Brush egg white onto each piece of fruit with paintbrush or pastry brush, coating all sides of fruit thinly and evenly.
Whipped egg whites to which sugar has been added to form a stiff paste. These are used to lighten mousses, cakes, and pastry creams. Unsweetened versions are used to lighten forcemeats.
Whisked egg white and sugar, beaten until stiff and then baked at very low temperature. Used for sweet pie toppings, pavlovas or for making baskets to fill with fresh fruits.
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Egg wash Egg whites or yolks mixed with some water or milk, brushed onto baked goods.
Eggnog A holiday beverage made of milk, eggs, sugar, and nutmeg. Often, rum or brandy are also added.
Meringue
Egg whites beaten until they are stiff, then sweetened. Can be used as the topping for pies or baked as cookies.
Mince Cooking Terms
To chop food into tiny irregular pieces.
Whisk the egg whites until they form peaks, then fold into the spinach mixture and spoon it into the tin. Bake for 20 minutes. Turn out and peel off greaseproof paper.
Peaks-Egg whites whipped until stiff peaks form or they stay upright.
Peel-to remove the outer skin of fruit and vegetables with a knife or vegetable peeler.
Pinch-To add less than 1/16 teaspoon. See definition of dash.
Sweetened egg whites beaten until they are stiff, light and airy. There are 3 types---Swiss, Italian and common.
Mince
To chop or dice food into tiny, 1/8 inch or less irregular pieces.
I save the egg whites for egg white breakfast...
Recipe #465395
Sugar Free Chocolate Mint Ice Cream ...
2. Whisk the egg white to soft peaks and gently fold into the batter, keeping the mixture as light as possible.
3. Heat the oil in a deep fat fryer to 180C.
Mix the eggs, egg whites, water and salt and pepper in a large stainless steel bowl with a whisk until they just begin to lighten in color. This step will ensure a lighter and fluffier omelet.
When cream or egg whites are beaten until they stand in peaks that bend over at the top.
Sorbet
A semi-frozen water ice, usually made with fruit or a liqueur, and eaten as a palate cleanser between courses, or as a dessert.
Meringue: Egg whites beaten until stiff, then sweetened; Used as toppings for pies or baked as cookies.
Mince: To chop food into tiny pieces.
Mix: To beat or stir foods together until they are thoroughly combined.
Meringue - Egg whites beaten until they are stiff, with added sugar or sugar syrup, used as a topping or shaped and baked until stiff.
Mince - To chop very fine.
Related Searches egg whites cheese sauce souffle base whipped cream spatula baked goods
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Stiff Peaks - egg whites beaten until they are stiff enough to stand on their own. They have a glossy moist look when just right, and stand upright when the beater is lifted from the bow.
fold To combine a frothy light substance, such as beaten egg whites or cream, with a heavier one by using a gentle circular motion, in order not to lose air and reduce volume and lightness.
Marzipan - An almond paste with the addition of egg whites. This mixture is kneaded into a smooth paste and used to wrap or layer cakes and candies.
badigeonner: to coat, (with egg white, for example)
baguette: a long slender bread weighing 250 grams; the classic French bread
bain marie: a water bath, used to cook foods gently, by protecting from direct heat, either on the stove or in the oven ...
Marzipan A thick almond, sugar and egg white paste used in confectioneries. Marzipan is mainly used in cakes and pastries of the European tradition. Masa Harina Corn dough used mainly for tortillas and tamales.
Financier - A small cake or cookie that is made with ground nuts and whipped egg whites. These are soft like sponge cake, and have a rich flavor of nuts.
Marzipan: A past made of ground almonds, sugar, and egg whites, used to mold edible flowers or used to mold cake trimmings to decorate the cake. Marzipan can also be rolled in sheets, like fondant, and used as icing.
To combine two ingredients, usually a heavier ingredient (whipping cream) with a lighter ingredient, (egg white). Using a rubber spatula, lift the heavier mixture from the bottom and blend with the lighter mixture on top..
Garnish ...
Chiffon A term describing a food with a light fluffy texture, usually created by the addition of whipped egg white or gelatine. Derived from the French word chiffe meaning 'flimsy stuff'.
A foam made by beating egg whites and then sugar until very stiff, shiny peaks form. Used to lighten other mixtures, cooked as a pie topping, or cooked to provide a foundation for various cakes and desserts (see Dacquoise).
When making a meringue the egg whites should be at room temperature and free of any specks of egg yolk. Make sure the bowl and beaters are clean and free of grease to obtain maximum volume.
Usually used to combine a mixture with beaten egg whites or whipped cream so that air is not lost from the whipped material.
French Fry: Same as Deep Fry (above).
Meringue Egg white are whisked with sugar until they increase in volume, and become firm.
fold: to incorporate a delicate mixture like stiffly beaten egg whites into a thicker heavier one like a sauce or batter very quickly but gently using a whisk or spatula in an under and over motion until thoroughly mixed.
To clarify liquids, such as stock, egg whites and/or eggshells are commonly added and simmered for approximately 15 minutes. The egg whites attract and trap particles from the liquid.
There is also gazpacho de antequera, made with homemade mayonnaise blended with lemon juice and egg whites and pounded garlic and almonds; gazpacho de Granada is made with pounded garlic, cumin, salt, bell peppers, and tomatoes, ...
For better meringue volume, let egg whites stand at room temperature for 30 minutes before beating. You can also microwave whites, uncovered, on High for about 10 seconds per egg white to bring them to room temperature.
Edible animal material, including muscle, offal, milk and egg white, contains substantial amounts of protein. Almost all vegetable matter (in particular legumes and seeds) also includes proteins, although generally in smaller amounts.
meringue (ma-rang) - A meringue is a light, delicate foam confection made by slowly beating egg whites and then adding sugar. Whipping egg whites are much like blowing air into a balloon.
Sift flour and whisk egg whites until stiff but not dry.
Fold flour and beaten whites alternately into creamed mixture.
Flavour with vanilla essence.
Place a spoonful of the mixture in the centre of each circle.
almond paste - A mixture of sugar, almonds, and egg whites. Also called marzipan. It is widely used in dessert preparations. Almond paste and marzipan are both made from ground almonds. They differ mainly in their sugar content.
Egg whites, heavy cream) to increase its volume and make it light and fluffy. This is done by vigorously beating in a circular motion using a wire whisk or electric mixer.
Gently spoon the yolk filling into each egg white.
Serve. Serve immediately, or store in the refrigerator to serve within a few hours. Just before serving, sprinkle a dusting of paprika on each egg half.
A soufflé is a light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert.
Five spice powder is often added to a batter made from egg white and cornstarch, which is used to coat meats and vegetables to keep them moisty and succulent during deep-frying.
Fold - To incorporate a light mixture with a heavy mixture, such as beaten egg whites into batter or custard.
 See also: Egg, Cooking, Sugar, Cream, Flavor
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