egg white

You hear the word stability used when discussing meringue and what that refers to is this: The better stabilized the meringue, the less incidence of “weeping,” of your egg whites separating out from your sugar.

The tasks included determining the logical order of two statements, or answering questions involving physical reasoning, such as how to separate an egg white from a yolk or how to make a cup of tea.

The team whipped up a mix of egg whites and other liquids.

In two batches, fold the whipped egg whites into the wet mixture before pouring into a prepared pan and baking for 45 minutes.

The eggs in this collection were all blown or hollowed eggs, meaning the egg white and yolk had been removed.