Egg White
Description
Egg white, also known as albumen, is the clear liquid contained within an egg that surrounds the yolk. It is a versatile ingredient in both cooking and baking, renowned for its protein content and its ability to form foams, which make it indispensable in recipes that require leavening or light textures. In food recipes, egg white quantities may be measured by volume or weight, using ounces (oz), grams (g), tablespoons (tbsp), milliliters (ml), or simply as the white of one egg.
Common uses
Egg whites are commonly used as a binding agent, for creating meringues, in cocktails like the Pisco Sour, as a glaze for pastries, and in clarifying broths. They are also popular in fitness communities as a low-calorie, high-protein food source.
Nutritional value
Calories
One large egg white contains approximately 17 calories (71 kilojoules).
Protein
Each egg white is composed of about 3.6 grams (0.13 ounces) of protein.
Fat
Egg whites are virtually fat-free, with only a trace amount if any.
Carbohydrates
Composed mainly of protein, egg whites contain less than 1 gram of carbohydrates.
Vitamins
Egg whites are a good source of riboflavin (Vitamin B2) and selenium.
Minerals
They contain small amounts of potassium and magnesium.
Health benefits
Egg whites are a low-calorie, high-protein food that can contribute to muscle maintenance and growth. They also contain no saturated fat or cholesterol, making them a heart-healthy choice.
Potential risks
Raw egg whites carry a risk of foodborne illness, such as salmonella. Some individuals may also have an allergy to egg whites.
Common recipes
Egg whites are used in a variety of recipes including meringues, soufflés, angel food cakes, and protein shakes.
Cooking methods
They can be whipped, beaten, frothed, or used as-is in recipes that call for them.
Pairing with other ingredients
Egg whites pair well with sugar for sweet applications, as well as with herbs and seasonings in savory dishes.
Summary
Egg whites are a widely used ingredient notable for their high protein content and versatility in both sweet and savory dishes. They are used across various cuisines and are valued for their nutritional properties and functional roles in cooking and baking.