Benefits of egg white

The benefits of egg whites are countless and should inspire you to incorporate them more into your cooking. Indeed, experts recommend consuming whole egg, which is rich in vitamin A, potassium, calcium, folate, and omega-3 fatty acids.

However, egg whites, lacking the fat and cholesterol found in the yolk, contain less than a quarter of the calories of a whole egg.

The properties of egg whites: It is a clear liquid that surrounds the yolk of an egg, whether it is fertilized or not. Its role is to protect the egg, to provide support and nutritional supplement to the embryo.

About 90% of egg whites are made up of water, with the rest being protein. They do not contain the same protein-rich fats as the yolk. Also, egg whites are lower in calories and cholesterol.

Traditional culinary use: Egg whites have a long culinary tradition around the world, particularly in the preparation of desserts. They are used as the basis for macaroons and angel food cake and are even used in the production of wine and in the composition of certain cocktails.