The white of an egg — about 88% water and 11% protein (mainly ovalbumin). It sets when heated (from about 62°C), whips into stable foams and clarifies stocks.
Example: egg whites whipped for meringue and soufflés; used in a consommé raft; brushed on pastry for shine.
Chef’s tip: for the best volume, whip whites at room temperature in a spotlessly clean, fat-free bowl.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
