before i make an egg i usually put it in a bowl and throw away the yoke, i also try getting all that white stuff but i dont know what it is. what is it ?
2007-02-18 08:07:38 · 6 answers · asked by N 4 in Food & Drink ➔ Other - Food & Drink
not the egg whites ( clear liquid ), the white stuff
2007-02-18 08:27:23 · update #1
The clear "stuff" is albumen. The white stuff is some kind of connective tissue, possibly comparable to an umbilical cord in mammals. It is edible, just not particularly attractive. I only bother to remove it when I am making ice cream and when I whip the egg whites for meringue or divinity.
2007-02-18 08:17:37 · answer #1 · answered by Lillian L 5 · 2⤊ 0⤋
albumen, or egg white.
Why throw away the yolk? It is well balanced within the white of the egg for good nutrition.
When will people learn that the old errors about egg yolks containing too much cholesterol were false?
Egg yolks are balanced perfectly with egg whites to make a nutritious product!
2007-02-18 16:14:42 · answer #2 · answered by flywho 5 · 0⤊ 1⤋
Egg white is very healthy.
Egg white is the common name for the clear liquid (also called albumen, poggle, or glair/glaire) contained within an egg. It is the cytoplasm of the egg, which until fertilization is a single cell. It consists mainly of about 10% proteins dissolved in water. Its primary purpose is to protect the egg yolk and also to provide additional nutrition for the growth of the embryo, as it is rich in proteins and is of high nutritional value. Unlike the egg yolk, it contains little fat.
It is often separated and used for cooking (for glairs, meringues, soufflés, and some omelettes), whence it derives its name: when albumen is beaten or cooked it turns white.
In schools it is often used to teach pupils how to test for protein using Biuret reagent.
It is used to remove sediments from champagne and beer and to clarify broths.
It was used in the emulsion of traditional photographic paper.
2007-02-18 16:15:26 · answer #3 · answered by redunicorn 7 · 0⤊ 1⤋
Albumen, commonly known as egg white.
2007-02-18 16:11:41 · answer #4 · answered by steele_feher 2 · 1⤊ 1⤋
Probably the equivalent of an umbilical cord in humans - no cholesterol, so go ahead and cook it too!
2007-02-18 16:11:31 · answer #5 · answered by waynebudd 6 · 2⤊ 1⤋
I heard it's rooster sperm. Bon Appetit.
Why are you throwing the yoke away?
2007-02-18 16:13:25 · answer #6 · answered by Tom G 2 · 0⤊ 2⤋