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Egg white
01
clara
the clear, viscous part of an egg, also known as albumen
Ejemplo
The chef is separating the egg whites from the yolks.
Proper aeration of egg whites is crucial for achieving the desired light and fluffy texture in baked goods like soufflés and meringues.
She separated the egg white from the yolk to use in different parts of the recipe.
Cream of tartar is often added to beaten egg whites to stabilize them and increase their volume when making meringues or soufflés.
To ensure the soufflé batter maintains its lightness, fold the beaten egg whites into the base mixture using a spatula.
