Obj. 2.05. Important Facts About Eggs. Parts of an Egg. Shell: needs to be free of cracks or bacteria can get into the egg Albumen: white part of the egg. Rich in protein. Yolk: yellow part of the egg. Contains fat, cholesterol, vitamins A and D.
Important Facts About Eggs
a. Separate egg whites from egg yolk correctly: no trace of egg yolk can be present in the egg whites, or they will not foam due to the presence of fat in egg yolks.
b. Only use bowls and utensils made of non-porous material such as metal or glass.
c. Allow egg whites to stand at room temperature for 30 minutes.
d. Use cream of tartar to stabilize the egg whites and help them come to a richer foam.