Whipped Egg Whites

A. Scientific Name:

Albumen (protein portion of Gallus gallus domesticus eggs)

B. What it is:

Whipped egg white is egg protein beaten to incorporate air, creating a light foam. Eggs are widely used in natural cooking and baking.

C. Found in everyday products:

Meringues

Baked goods

Desserts

Soufflés

D. Why do people use it?:

Whipped egg whites create light textures in baking without artificial additives.

E. Safety summary:

Normal use is safe.

Precautions:
• Raw egg whites may contain bacteria.

F. Good for:

Natural baking

Light textures

Protein foods

G. Be careful if:

You consume raw eggs

You have egg allergies

H. DIY / Usage Ideas:

Make meringue

Bake soufflés

Use in cakes

I. Natural alternative category:

Aquafaba

Cream of tartar