Eggs
Resources > Food > Meat > Poultry > Eggs

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Resources > Food > Meat > Poultry > Eggs
Substitutes White Eggs Gluten Free Yes Low Fat Yes Low Calorie Yes
Gluten Free Yes Low Fat Yes Low Calorie Yes
This part of the egg, the clear liquid egg white, also known as the “glair/glaire,” or scientifically as the Albumen (from Albus the Latin word for white), comprises ⅔ of the egg and consists mainly of about 15% proteins dissolved in water (which is 90% of the egg whites...
Egg Yolks also contain the emulsifier Lecithin, which makes egg yolks a good solo thickening agent in Hollandaise Sauce or Mayonnaise; Lecithin is also used in dessert recipes for dishes like crème brûlée, and custards. Egg yolks can be the primary thickener when used...
Low Fat Yes Low Calorie Yes