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Significados de egg white en inglés

ruso
яичный белок
portugués
clara do ovo
español
clara de huevo
catalán
clara d'ou
Wikidata

The white of an egg, which consists mainly of albumin dissolved in water.

        Términos relacionados
        clara de huevo
        portugués
        clara
        catalán
        clara
        español
        clara

        The white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water.

              clara
              Sinónimos
              Examples for "albumen"
              Examples for "albumen"
              1
              The acid is absorbed by the powdered albumen without attacking the copper.
              Scientific American Supplement, No. 312, December 24, 1881
              2
              Then the albumen coagulates, and forms irregular fibres between the starch grains.
              Herbal Simples Approved for Modern Uses of Cure
              3
              They slaver upon meat, gluten, albumen; and those substances turn to fluid.
              The Life of the Fly; With Which are Interspersed Some Chapters o...
              4
              The name Plasmon distinguishes our preparations of milk-albumen from all other foods.
              Reform Cookery Book (4th edition) / Up-To-Date Health Cookery fo...
              5
              They prefer albumen and starch and nitrogen to huckleberry pie and doughnuts.
              Literary Lapses
              1
              But safety lies within; and behold the atom of animated glair embarking on its struggle with the flint.
              The Life of the Fly; With Which are Interspersed Some Chapters o...
              Uso de egg white en inglés
              1
              Beat the egg white stiff and fold it into the mixture carefully.
              Woman's Institute Library of Cookery. Volume 1: Essentials of Co...
              2
              Pour a little of the diluted egg white into four test tubes.
              School and Home Cooking
              3
              Add orange juice sweetened to taste to egg white and beat well.
              The New Dr. Price Cookbook
              4
              In a medium-size bowl, whisk together the egg white, wine, and cornstarch.
              The ultimate rice cooker cookbook: 250 no-fail recipes for pilaf...
              5
              Dollop a tablespoonful of the egg white mixture onto the baking tray.
              Radio NZ
              6
              Transfer to a bowl and stir in the egg white and parsley.
              Cooking for friends
              7
              Put the egg white into a clean bowl and whisk until stiff.
              Independent.ie
              8
              Season flesh side of trout with salt and brush with egg white.
              The south beach diet supercharged: faster weight loss and better...
              9
              A little egg white brushed along the edges makes them stick better.
              Arabesque: a taste of morocco, turkey, and lebanon
              10
              Beat the egg white till stiff and fold gently into the batter.
              Mary Poppins in the Kitchen
              11
              Add half the egg white; fold in with a rubber or wooden spatula.
              The Perdue Chicken Cookbook
              12
              Add the salt to the egg white and beat until it is stiff.
              Woman's Institute Library of Cookery. Volume 4: Salads and Sandw...
              13
              Beat the egg white stiff, and fold it into the batter.
              Woman's Institute Library of Cookery. Volume 1: Essentials of Co...
              14
              Beat the egg white until stiff and add the sugar gradually, beating constantly.
              Woman's Institute Library of Cookery. Volume 4: Salads and Sandw...
              15
              Beat the egg white until it is stiff but not dry.
              Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit ...
              16
              Add the beaten egg white and continue to freeze until stiff.
              Woman's Institute Library of Cookery. Volume 4: Salads and Sandw...