Valkuaisosissa
Valkuaisosissa refers to the egg white, the clear, viscous fluid that surrounds the yolk of an egg. It is primarily composed of water, about 90%, and proteins, making up the remaining 10%. The main protein found in egg white is albumin.
The texture of egg white changes when it is heated. Raw egg white is liquid and translucent,
Egg whites are also known for their emulsifying and binding properties, which are utilized in various culinary
Nutritionally, egg whites are a good source of high-quality protein and contain very little fat and carbohydrates.