egg-white
egg‐white The white of an egg is in three layers: an outer layer of thin white, a layer of thick white, richer in ovomucin, and an inner layer of thin white surrounding the yolk. The ratio of thick to thin white varies, depending on the individual hen. A higher proportion of thick white is desirable for frying and poaching, since it helps the egg to coagulate into a small firm mass instead of spreading; thin white produces a larger volume of froth when beaten than does thick. See also egg proteins.
More From encyclopedia.com
Beluga (whale) , white whale
white whale
white whale White , white a colour or pigment of the colour of milk or fresh snow, due to the reflection of all visible rays of light; the opposite of black, traditional… Eggs , Eggs
One of the few references to the egg in the Bible, and the only injunction connected with it, is the command to drive away the dam before taking… Avidin , avidin A protein in raw egg‐white which binds biotin, preventing its absorption. People who consume abnormally large amounts of uncooked egg (several… Egg Membrane , egg membrane The layer of material that covers an animal egg cell. Primary membranes develop in the ovary and cover the egg surface in addition to th… Nougat , nou·gat / ˈnoōgit/ • n. a candy made from sugar or honey, nuts, and egg white.
nougat XIX. — F. — Pr. nogat, f. noga nut (:- Rom. *nuca, for L. nux,…
You Might Also Like
NEARBY TERMS
egg-white