Day Nine: #12DaysInRosemarysKitchen

We’ve talked about using just the yolk of an egg….but why do recipes call for just the ‘egg white’?

The white of the egg is almost entirely proteins and water. When egg whites are used alone, especially when whipped, they become foam that can be used to make everything from meringues to soufflés. In fact, whipped egg whites are how many of the classic baked goods, like sponge cakes, got their lift prior to the days of baking powder and baking soda. {Now that’s a fun fact to share over the holidays!} What’s your favorite way to cook with egg whites? #12DaysInRosemarysKitchen

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