Dairy & Eggs | Low Fat Low Calorie High Protein

Eggs Whites

Gallus gallus domesticus Allergens: Eggs
eggs whites

Sourcing & Taxonomy

  • Family N/A (Animal product)
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Chicken eggs

¿Qué es Eggs Whites?

The clear, viscous liquid portion of an egg, primarily composed of protein and water, known for its foaming ability.

"The versatile binder and aerator for light-as-air creations."

¿A qué sabe Eggs Whites?

Neutral, mild

Taste
Neutral, Mild, Slightly sulfurous when cooked
Texture
Viscous (raw), Foamy (whipped), Spongy/Firm (cooked)
Aroma
Mild, Slight sulfur (cooked)
Acidity
Low

Technical Metrics

Foaming Capacity

Increases 6-8x in volume when whipped

Protein Content

~4g per large egg white

Storage Life (Separated)

2-4 days refrigerated

Información Nutricional

Per 1 large egg white (33g)
Calories52 kcal
Total Fat0.2 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein11 g
Total Carbohydrate0.7 g
Dietary Fiber0 g
Total Sugars0.7 g
Calcium7 mg
Iron0.1 mg
Potassium163 mg

El Secreto del Chef

A pinch of cream of tartar stabilizes egg white foam, allowing it to reach higher volumes and remain stable longer, crucial for perfect meringues.

Sustitutos y Proporciones de Eggs Whites

El mejor sustituto para Eggs Whites es Aquafaba (Chickpea Brine), usado en una proporción de 3 tbsp: 1 egg white. Excellent vegan substitute for foaming properties in meringues, mousses, and cocktails.

Sustitutos para Eggs Whites con proporciones
Sustituto Proporción Mejor para
Aquafaba (Chickpea Brine) Mejor 3 tbsp: 1 egg white Excellent vegan substitute for foaming properties in meringues, mousses, and cocktails.
Flax Egg 1 tbsp ground flax + 3 tbsp water: 1 egg white Good binder in baking, but lacks aeration properties of egg whites; not for meringues.
Powdered Egg White 1 part powder + 7 parts water: 1:1 liquid egg white Convenient, shelf-stable, and performs well for whipping and baking, often used by professionals.
Silken Tofu (blended) 1/4 cup blended tofu: 1 egg white Acts as a binder and emulsifier in savory dishes and some baked goods, not for aeration.

Cómo Elegir y Almacenar Eggs Whites

  1. Opt for fresh, liquid egg whites in cartons for convenience, or separate from whole eggs.
  2. Check expiry dates.

¿Con Qué Combina Bien Eggs Whites?

  • Sugar
  • vanilla
  • lemon
  • vinegar
  • cream of tartar
  • vegetables
  • lean meats.

Preguntas frecuentes

¿A qué sabe Eggs Whites?

Neutral, mild Mild, Slight sulfur (cooked)

¿Cuál es un buen sustituto para Eggs Whites?

El mejor sustituto es Aquafaba (Chickpea Brine) (3 tbsp: 1 egg white). Excellent vegan substitute for foaming properties in meringues, mousses, and cocktails.

¿Cómo eliges y almacenas Eggs Whites?

Opt for fresh, liquid egg whites in cartons for convenience, or separate from whole eggs. Check expiry dates.

Recetas que Usan Eggs Whites

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Preparation Potluck Picnic Desserts

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Bananalisious Banana Muffins

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Weeknight Cheese 4 Hours Or Less Dietary

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For Large Groups 15 Minutes Or Less For Large Groups Time To Make

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Ww Oven Fried Pork Chops 5 Points

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