Albumen

The white part of an egg. It contains virtually no fat and is high in protein. Egg whites have many uses in cooking. Whisking egg whites traps air. When whisked egg whites are folded into other ingredients which are then baked, the air remains trapped inside making the likes of meringues, mousses or soufflés light and airy. A good tip: egg whites will whisk to a greater volume at room temperature than if they’re chilled. Egg whites are also used in making sorbets because the protein stabilises the mixture during freezing, minimising the chance of ice crystals forming. When they’re heated, the proteins in egg whites combine and coagulate - essential when making cakes, pancakes and batter puddings. Basic white meringues Chocolate mousse Cheese soufflé