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Egg whites contain more protein (specifically Albumen) than egg yolks do. So as you whisk them, the protein is able to trap the air bubbles within, surrounding each bubble with strands of the protein. This protein is also what makes them so unstable.
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∙ 11y ago
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∙ 13y agoThe egg white is also known as albumen. Albumen is produced by the hens oviduct. The purpose of the albumen is to protect the embryo (which grows from the yolk) from attack by microorganisms. It also serves as a source of water, protein and minerals for the embryo as it develops.
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∙ 13y agoEgg whites contain more protein (specifically Albumen) than egg yolks do. So as you whisk them, the protein is able to trap the air bubbles within, surrounding each bubble with strands of the protein. This protein is also what makes them so unstable.
Wiki User
∙ 12y agohe physical stress of beating egg white can create a foam. There are two types of physical stress caused by the beating them with a whisk, the first being that the whisk drags the liquid through itself, creating a force that unfolds the protein molecules[citation needed]. This process is called denaturation. The second stress comes from the mixing of air into the whites, which causes the proteins to come out of their natural state. These denatured proteins gather together where the air and water meet and create multiple bonds with the other unraveled proteins, and thus become a foam, holding the incorporated air in place. This is because the proteins consist of amino acids; some are hydrophilic (attracted to water) and some are hydrophobic (repelled by water). This process is called coagulation.[6][7]
When beating egg whites, they are classified in three stages according to the peaks they form when the beater is lifted: soft, firm, and stiff peaks. Overbeaten eggs take on a dry appearance, and will eventually collapse.
Egg whites will not beat up correctly if they are exposed to any form of fat, such as cooking oils or the fats contained in egg yolk.
http://en.wikipedia.org/wiki/Egg_white
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∙ 12y agoegg whites are the nutrition for the forming baby chick
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Is there protein in egg whites?
Yes there is protein in egg whites.
Recipe is for 3 large egg whites how many medium egg whites would this mean?
You would use 4 medium egg whites or 5 small egg whites.
Why might egg yolks and egg whites be separated?
The egg whites are healthier then the york
How many egg whites is 110 grams?
That is about 2 egg whites
What happen when you stir the egg whites?
When you stir the white of an egg, it becomes frothy. This is because the albumen breaks down and the egg white comes together to form a foam.
What is the pH of egg whites?
Egg whites can have a pH of 8 to 9 (higher in wild chickens). So egg whites could be classified as a low alkaline food.
Is albumin a synonym for egg whites?
Yes, it is the proper name for egg whites.
How do you remove egg whites?
you crack open the egg and only let the whites out
Why are egg whites used in souffles?
Egg whites make it fluffy and soft.
How many medium egg whites equal 2 extra large egg whites?
4 medium egg whites equal 2 extra large
What is the equal of eggs whites in cups measurement?
10-12 egg whites in a cup. (depends on how large the egg whites are.)
Do is use the 3 egg whites in a cake mix?
Yes, you do use egg whites
