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EGG TIPS




Source of Recipe


Internet
Egg whites are nutritious and heart healthy:
Egg whites are fat free and cholesterol free
Egg whites contain more than hall of the egg's protein, niacin, riboflavin, chlorine, magnesium and potassium
Two egg whites contain 7 grams of protein
Two egg whites can be substituted for one whole egg in most recipes
Many egg substitutes (ie. Eggbeaters) are made using egg whites
For egg white cookery:
Egg whites are often used in recipes as a coating of leavening.
Egg whites beat to greater volume after standing at room temperature for 30 minutes.
Fat inhibits the foaming of egg whites. Since egg yolks contain fat, they are often separated from the whites before being beaten.
Beat egg whites in a clean metal or glass bowl. Plastic bowls can have a greasy film that prevents foaming.
Egg white freshness/storage:
If an egg white is very cloudy in appearance, this indicates freshness.
The stringy white part of the egg white is called the chalaza. It holds the egg yolk centered in the white. A thick, strong chalaza indicates a high quality egg.
Extra egg whites can be stored in a covered container and refrigerated for up to 4 days.
Easy freezing tip:
Freeze egg whites in an ice cube tray and then transfer to a freezer container. Thaw in the refrigerator or cold water bath. Eggs will keep in the freezer for 8-10 months.