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What is it?
蛋清是蛋白质（10％）和水的混合物。蛋清具有无数的厨房用途：它们有助于干燥和清脆的烘焙食品；在油炸的面糊中，白人驱除油脂，制成更轻的产品。但是，蛋清以蛋奶酥，酥皮，天使食品蛋糕等的高度高高而闻名。
厨房数学：
大多数食谱都要求大蛋白。如果配方未指定，请假设大。
超大卵产生2-2/3汤匙。白人A large egg yields 2-1/4 Tbs. whites
一个中鸡蛋产生2汤匙。白人Don’t have it?
Packaged egg whites can take the place of fresh eggs in many recipes.
如何选择：
When it comes to choosing eggs for whipping, professional opinions differ. As eggs age, the whites become thinner and whip easily to great volume. Fresher eggs are more viscous so they take longer to beat, but some cooks think that the resulting foam is more stable. For making clouds of meringue in particular, you can use older whites for extra volume and add a little cream of tartar to stabilize the foam.
如何准备：
鸡蛋在冷时最好分开，但是蛋清在室温下更好地鞭打。分离鸡蛋时，重要的是，蛋黄与白人混合在一起很重要。蛋黄含有脂肪，即使是少量脂肪也会破坏蛋清捕获空气的能力。在开始之前，请在您面前的柜台上设置三个碗或容器。破裂鸡蛋，将白色分成一个碗，将蛋黄放入第二碗中，然后将白色的白色倒入第三碗中。重复每个鸡蛋。这样，如果蛋黄断裂或卵被宠坏，您将不会污染一批已经分离的白人。如果您在白人中发现一小部分蛋黄，请使用干净的蛋壳将其铲出；它会像磁铁一样吸引蛋黄。
如何存储：
分离的蛋清将在冰箱紧紧覆盖的冰箱中保持几天。蛋清也可以冷冻以进行更长的存储空间。
交叉引用
蛋;蛋黄
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