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See also: Eggs; Egg Yolks; Freezing Eggs; Boiled Eggs; Easter Eggs; Trivia & Facts; Quotes
EGG WHITES
Albumen, or egg white, makes up about 60% of an eggs weight. As an egg ages, the protein in the egg white changes and becomes thinner and more transparent. Fresh eggs sit tall and firm in the pan, and older eggs will spread out more.
When egg white is whipped or beaten it makes a foam and increases in volume 6 to 8 times.
Egg whites will beat faster and higher if you add a pinch of salt.
When you are going to beat egg whites, let the eggs sit at room temperature for 30 minutes before using them. The egg whites will beat to a greater volume.
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