Eiwetten

Eiwetten, also known as egg whites, are the clear, viscous liquid surrounding the yolk of an egg. They are primarily composed of water, making up about 88%, with the remaining 11% being protein and a small amount of carbohydrates and minerals. The main proteins found in egg whites include albumin, ovotransferrin, and ovalbumin. These proteins contribute to the functional properties of egg whites, such as their ability to foam, coagulate, and bind.

When egg whites are whipped, the proteins denature and unfold, allowing them to trap air bubbles. This process is responsible for the voluminous and stable foam that is crucial in many baked goods like meringues and soufflés. Upon heating, these denatured proteins form a solid network, causing the egg white to turn opaque and firm. This coagulation is utilized in dishes such as custards and as a binding agent in recipes.

Beyond their culinary applications, egg whites have also found uses in various industries. Their protein content and emulsifying properties make them valuable in cosmetics and pharmaceuticals. Historically, they were also used in art as binders for pigments. While readily available and versatile, some individuals may have allergies to egg proteins.