egg white

简明释义

蛋白

英英释义

例句

1.The recipe calls for two egg whites 蛋白 to create a fluffy omelet.

这个食谱需要两个蛋白来制作蓬松的煎蛋卷。

2.Many people use egg whites 蛋白 in their smoothies for added protein.

许多人在他们的奶昔中使用蛋白以增加蛋白质。

3.You can substitute egg whites 蛋白 with aquafaba in vegan recipes.

在素食食谱中，你可以用水煮豆的液体代替蛋白。

4.To make a meringue, you need to beat the egg white 蛋白 until it forms stiff peaks.

要制作蛋白霜，你需要将蛋白打至硬性发泡。

5.For a lighter cake, use only egg whites 蛋白 instead of whole eggs.

为了做出更轻的蛋糕，使用仅有的蛋白而不是整个鸡蛋。

作文

Egg whites are a versatile ingredient in cooking and baking, often overlooked for their nutritional benefits. Many people focus on the yolk when preparing eggs, but the egg white (蛋清) is just as important. The egg white (蛋清) is the clear liquid that surrounds the yolk and is composed mainly of water and proteins, making it a low-calorie option that is rich in essential nutrients. One of the most significant advantages of using egg whites (蛋清) in recipes is their ability to create structure and stability. When whipped, egg whites (蛋清) can incorporate air, resulting in a fluffy texture that is crucial for meringues, soufflés, and angel food cakes. This property makes them a favorite among bakers who aim to achieve light and airy desserts. Moreover, egg whites (蛋清) are an excellent source of protein. For those looking to increase their protein intake without consuming too many calories, incorporating egg whites (蛋清) into meals can be a smart choice. They can be added to smoothies, omelets, or even used as a base for protein shakes. This makes them particularly popular among fitness enthusiasts and individuals following a high-protein diet. In addition to their culinary uses, egg whites (蛋清) also have applications in skincare. Many beauty enthusiasts use egg whites (蛋清) in homemade face masks due to their tightening properties. When applied to the skin, they can help reduce the appearance of pores and provide a temporary lifting effect. However, it is essential to handle egg whites (蛋清) with care. Raw egg whites (蛋清) can carry the risk of salmonella, a bacteria that can lead to foodborne illness. Therefore, it is advisable to use pasteurized egg whites (蛋清) or cook them thoroughly to eliminate any health risks. In conclusion, the egg white (蛋清) is a remarkable ingredient that deserves more recognition in the culinary world. Its versatility in cooking, high protein content, and additional benefits in skincare make it a valuable addition to any kitchen. Whether you are baking a cake, whipping up a healthy breakfast, or trying a DIY beauty treatment, remember the power of the humble egg white (蛋清). Embracing this ingredient can open up a world of possibilities in your cooking and self-care routines.