Egg whites

Description

Egg whites have a transparent, slightly sticky consistency in their raw form, and when whipped, they become white and fluffy; their taste is very delicate, almost neutral, with a slight hint of sweetness. From a nutritional standpoint, they are an excellent source of high-quality protein (albumin), low in calories and virtually free of fat and cholesterol, and they also provide B vitamins (especially riboflavin), selenium, and potassium, which support muscle building, tissue regeneration, and metabolic health. In the kitchen, egg whites are useful where structure and lightness are needed: for meringues, soufflés, sponge cakes, eggnog, for whipping foam, clarifying broths, and as an ingredient in low-fat omelets and protein shakes. They should be stored in an airtight container in the refrigerator for 2–4 days or frozen in portions for several months with clear labeling; after thawing, they are best used in baked or cooked dishes.