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The ideal pH level of egg white for best results in baking or cooking is around 7.6 to 8.0. This slightly alkaline pH helps the egg white proteins to denature and coagulate properly, resulting in a stable foam and better texture in baked goods.

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What is the ideal pH level of egg whites for achieving the best results in baking or cooking?

The ideal pH level of egg whites for best results in baking or cooking is around 7.6 to 8.0.


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