tojásfehérjét

Tojásfehérje, also known as egg white, is the clear liquid part of an egg. It primarily consists of water and proteins. The main protein found in egg white is albumin, which is responsible for its characteristic frothy texture when beaten.

Egg whites are a good source of protein and contain very little fat or cholesterol. They are frequently used in cooking and baking, often separated from the yolk. Beaten egg whites are a key ingredient in meringues, soufflés, and angel food cake, providing leavening and a light texture. They can also be used to clarify broths and other liquids.

In some culinary applications, egg whites are used raw, such as in certain cocktails or desserts like mousse. However, consuming raw egg whites carries a risk of salmonella contamination, making cooked egg whites a safer option. Pasteurization is a process that reduces this risk.

Beyond cooking, egg whites have found uses in some cosmetic applications due to their astringent properties, though this is less common than their culinary role. The nutritional profile of egg whites makes them a versatile and healthy ingredient for various dietary needs.