Egg Whites
Egg Whites is an egg ingredient used for richness, binding, thickening, or structure. Temperature and mixing control whether the result turns tender, firm, or airy.
Identity
Egg ingredient
Temperature and mixing control texture.
Eggs set with heat and thicken mixtures as they cook. Mix gently when tenderness matters, whisk more when you want lift, and warm them slowly in delicate mixtures.
Wikimedia Commons
Reference image
Egg Whites reference image.
Source: Wikimedia Commons