Transforming Egg White – simple science
Oct03

Transforming Egg White – simple science

This experiment looks at how egg white ( albumen ) is transformed as it is whisked. Egg white is about 2/3 of the total weight of an egg, and is 10% protein, the rest being mostly water. To demonstrate the change in the egg white we are going to make Meringue. What you need: A bowl A whisk Baking sheet 4 egg whites 225g caster sugar You can use less eggs as long as you use about 55g of caster sugar per egg white. Instructions Pre-heat...

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