When egg whites are whipped, they gain air. It is particularly useful for cooking gratin, mousses, meringues and roulades. The best results are achieved when the egg white is at room temperature.Raising Agent. When egg whites are whipped, they gain air. It is particularly useful for cooking gratin, mousses, meringues and roulades. The best results are achieved when the egg white is at room temperature.
When the egg is heated, it has a good ability to bind the various ingredients together. An egg can bind twice as much liquid as its own volume. This property is a plus for getting meatballs, meatloaf, pancakes and the like, to stick together.
The egg yolk’s ability to mix or smooth, is used to make things like ice cream, cake cream and sauce. The yolks are whipped with a little salt in a bowl. Bring the sauce to a boil in the saucepan. Pour a little of the hot sauce into the bowl with the eggs and mix together. Remove the sauce from the heat and stir the yolks into the hot sauce so it does not continue boiling when the eggs are added – otherwise it will separate.
The egg yolk’s ability to emulsify is used mainly when making mayonnaise and bearnaise or hollandaise sauce. Just keep in mind that the sauce must not boil, or it will separate, as the yolk becomes gritty at high temperatures.
Egg whites can make a murky soup or fruit juice clear. Add a little egg white while heating up the mixture, and the impurities in the soup or juice will bind themselves to the proteins, which can then be filtered out.
Bread and pastries that are brushed with an egg get a delicious golden glossy surface colour.
The protein in egg whites cleans pores, firms the skin and gives facial skin nutrition without chemicals. Egg whites can thus advantageously be used as a cleansing mask. Put the egg white in a small plastic container with a lid. Apply egg white on slightly damp facial skin. Let the mask dry and wash it off. Put the lid on the container and repeat as needed (egg whites should be stored in the fridge for no longer than two weeks).