Egg white

Composition

The principal one constituting egg white is a Protéine which one calls egg albumin (more than 50% of all proteins), which, structurally is a Serpine (a protein class), although it does not have a known function of inhibition of other proteins. The egg white also contains a very great proportion of Eau (87%), Rock salt and various other proteins like the Ovidine.

Cook

In Pastry making, one often uses the white of eggs separately by beating them with a whip.

Fast agitation causes to incorporate air which forms increasingly fine bubbles as the white are beaten. When the white are firm, one can gently mix them with the paste which one wishes to make lighter. It is recommended to pour the paste on the beaten white and to mix gently with a spatula.

To beat eggs more easily and than they hold better, one in general adds a pinch of salt to the white. It is also important to use clean and dry instruments. One can also use white with room temperature, broken the day before for example.

Conservation

The white (when they are separated from the yellows) are preserved 4 days at the refrigerator, 6 months with 1 year in one limps hermetic with the freezer.

Egg white

Composition

Cook

Conservation

See also