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Thread: egg whites

  1. #1
    Silverobama is offline Senior Member
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    Default egg whites

    Hi,

    What does this phrase mean?

    Beat the egg whites well.

    Thanks a lot

  2. #2
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    Default Re: egg whites

    An egg consists of two parts, the yellow yolk, and the runny part that becomes white when the egg is cooked, the white. You are told to separate the two parts of raw eggs and beat/whisk the whites - with a whisk or fork.
    Last edited by 5jj; 18-Aug-2011 at 12:21.

  3. #3
    tedtmc is offline Key Member
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    Default Re: egg whites

    Quote Originally Posted by Silverobama View Post
    Hi,

    What does this phrase mean?

    Beat the egg whites well.

    Thanks a lot
    The egg white (not whites) is actually the colourless part of the egg (albumen)
    To beat the egg white is to stir it vigorously with an egg-beater/whisk/fork/spoon until it changes in consistency and becomes whitish.

    not a teacher

  4. #4
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    Default Re: egg whites

    Quote Originally Posted by tedtmc View Post
    The egg white (not whites) is actually the colourless part of the egg (albumen)
    If you are using more than one egg, you can speak of the whites.The word is commonly used countably.

  5. #5
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    Default Re: egg whites

    Interestingly, it's pure protein, which is why denatures, becoming tangled and no longer water soluble, above 44 degrees, whereas the yolk, a placenta, is aqueous and salty. That's why the Germans call protein Eiweiß.

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