Egg whites

Description

Egg whites have a transparent, sticky-gel-like consistency that becomes fluffy and snow-white when whipped, and the taste is very delicate and neutral, making them easy to combine with various ingredients. They are a source of high-quality, complete protein with low calories, fat, and carbohydrates; they mainly provide albumin and minerals such as selenium, as well as small amounts of B vitamins. They help in muscle building, weight control, and low-cholesterol diets, although individuals allergic to egg protein should avoid them, and consuming them raw carries the risk of salmonella and biotin limitations due to avidin. In the kitchen, egg whites are perfect for whipping into meringues and soufflés, for light omelets, fat-free scrambled eggs, or protein shakes, as well as a binding agent and leavening factor in baked goods. Store them in the refrigerator in a closed container for up to 48 hours or use pasteurized egg whites if you plan to prepare dishes raw; they can also be frozen in portions, marking the date to maintain quality.