它是什么？

Egg white is a mixture of protein (10%) and water. Egg whites have myriad kitchen uses: they help dry out and crisp baked goods; in deep-fry batters, whites repel grease, making a lighter product. But egg whites are best known for how they whip up to lofty heights in soufflés, meringues, angel food cakes, and much more.

Kitchen math:

Most recipes call for large egg whites. If the recipe doesn’t specify, assume large.

An extra-large egg yields 2-2/3 Tbs. whites

一个大鸡蛋产生2-1/4 TBS。白人

A medium egg yields 2 Tbs. whites

没有吗？

包装的蛋清可以在许多食谱中取代新鲜鸡蛋。

How to choose:

当涉及到鞭打鸡蛋时，专业意见有所不同。随着鸡蛋的年龄，白人变得更薄，很容易鞭打成大量的体积。新鲜的鸡蛋更具粘性，因此需要更长的时间才能打败，但是有些厨师认为由此产生的泡沫更稳定。特别是为了制作蛋白甜饼云，您可以使用较旧的白色以增加体积，并添加一点牙垢奶油来稳定泡沫。

How to prep:

Egg separate best when cold, but egg whites whip up better at room temperature. When separating eggs, it’s important that none of the yolks mix with the whites. Yolks contain fat, and even a tiny amount of fat will ruin an egg white’s ability to trap and hold air. Before you begin, set three bowls or containers on the counter in front of you. Crack an egg and separate the white into one bowl, put the yolk in the second bowl, and then pour the cleanly separated white into the third. Repeat with each egg. That way, if a yolk breaks or an egg is spoiled, you won’t contaminate the entire batch of already-separated whites. If you spot a small speck of yolk in the whites, use a clean egg shell to scoop it out; it will attract the yolk like a magnet.

How to store:

Separated egg whites will hold for a few day in the refrigerator covered tightly. Egg whites can also be frozen for longer storage.

Cross Reference

eggs; egg yolks

Recipes

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  Recipe

  巧克力和薄荷马卡龙

  Put a fun holiday spin on these delicate French meringue sandwich cookies by rolling them in crushed peppermint candies. As with any macaron, they require a bit of work and…

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  Recipe

  Sweet Potato Pie with Marshmallow Fluff

  这款不太甜的派在经典的甜蜜果酱和玛Shmallow感恩节上的即兴演奏，有轻巧的馅料。他们一起咬了一口。磨碎的顶是可选的，但增加了烤面包…

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  Recipe

  Very Vanilla Layer Cake

  Simple, understated, and elegant, this deeply vanilla cake is moist, yet light and airy, thanks to the addition of beaten egg whites. Pair it with Very Vanilla Frosting or use…

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  Islas Flotantes

  In this tropical rendition of the classic French dessert île flottante (floating island), meringues are poached in a mixture of coconut milk and puréed fruit, instead of the traditional custard.

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  Recipe

  开心果Amaretti

  These cookies are crisp on the outside, chewy on the inside, and a subtle shade of green all over. Pistachios are grown in Sicily, so it’s traditional for Sicilians to…

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  Recipe

  Ricciarelli

  These cookies from the almond-growing region of Siena date back to at least the 15th century. They’re melt-in-your-mouth tender, but with a nice chew. Their cracked, snowy-white tops make a…

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  Recipe

  General Tso’s Chicken

  This version of General Tso’s Chicken resembles the original created by Peng Chang-Kuei in Taiwan. Strictly speaking it is not a traditional Hunan dish, but the technique and flavors are…

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  Recipe

  Blueberry Crostata with Lemon Ice Cream

  Lemon ice cream is a diva—it has to be the star of an á la mode duo—so we’ve paired it with a rustic blueberry crostata that’s not fussed up with…

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  Recipe

  Espresso-Chocolate Marble Chiffon Cake

  使用您选择的巧克力作为釉料 - 小巧克力将与咖啡的味道进行对比，并使蛋糕变甜，而黑巧克力将增加丰富，愉快的苦味。

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  Recipe

  Chocolate Stout Macaroons

  You might be surprised how well a dark, bitter beer like stout complements sweet coconut. Melted dark chocolate helps marry the contrasting flavors.