Practical ingredient guide
Egg white
The clear part of an egg, rich in protein and able to trap air when whipped.
Eggs
All year round
Home-style
What it offers and why to use it
The clear part of an egg, rich in protein and able to trap air when whipped. Its quality has a direct effect on the finished dish.
Flavour profile
A characteristic, balanced flavour whose intensity varies with the product.
From shopping to cooking
Choose
Use fresh eggs or pasteurised whites in an intact pack.
Store
Refrigerate separated whites and use within two days.
Prepare
Used in meringues, cakes, biscuits, coatings and omelettes.
How to make the most of it
Good pairings
Pairs well with simple ingredients and homemade preparations.
How to substitute it
Replace with a similar product, adjusting moisture, sweetness and cooking time.
From ingredient to plate
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Recipes with egg white
Salt cod and vegetable fritters with mayonnaise
Pescatarian
Beer and lemon sorbet in the Thermomix
Thermomix
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