Other
Egg White
The clear part of an egg, mostly water and the protein albumen, separated from the yolk.
Origin
From a hen's egg. The white's job in the shell is to cushion the yolk.
Flavour
Almost no flavour. Its value is structure: it foams and sets with heat.
How to use it
Whip it for meringue, or stir it into mixtures that need setting without extra fat.
Storage
Refrigerate in a covered jar and use within a few days. It also freezes well.
Recipes using it
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