The Forktionary Angle
"The versatile binder and aerator for light-as-air creations."
Definition
The clear liquid part of an egg, primarily albumin protein, valued for its foaming and binding properties in culinary applications.
Flavor Profile
The primary flavor notes for Eggs Whites are:
Chef’s Secret
A tiny pinch of cream of tartar stabilizes egg white foam, preventing over-whipping and ensuring a more stable meringue.
Best Substitutes
Aquafaba
Flax Egg
Commercial Egg Replacer
Buying Guide
Choose fresh, refrigerated eggs. For convenience, carton egg whites are pasteurized and ready-to-use.