Egg Whites like Cloud Egg 1: Using an egg stored at room temperature, separate the egg white from the egg yolk. Beat the egg white until stiff. Egg 2: Separate the egg white from the egg yolk using a refrigerated egg. Beat the egg white until stiff. Egg 3: Using an egg stored at room temperature, separate the egg white from the egg yolk. Beat the egg white until stiff; add ½ teaspoon cream of tartar slowly as you beat. Egg 4: Using an egg stored at room temperature, separate the egg white from the egg yolk. Add two teaspoons of yolk back into the white. Beat until stiff.

Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)
14th Edition
ISBN:9781305627994
Author:Frances Sizer, Ellie Whitney
Publisher:Frances Sizer, Ellie Whitney
Chapter2: Nutrition Tools—standards And Guidelines
Section: Chapter Questions
Problem 1CT: Divide into two groups. One group will argue in support of using superfoods, and one group will...
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what are the observations per egg? please answer ty i dont have any qs left

Egg Whites like Cloud
Egg 1: Using an egg stored at room temperature, separate the egg white from the egg
yolk. Beat the egg white until stiff.
Egg 2: Separate the egg white from the egg yolk using a refrigerated egg. Beat the egg
white until stiff.
Egg 3: Using an egg stored at room temperature, separate the egg white from the egg
yolk. Beat the egg white until stiff; add ¼ teaspoon cream of tartar slowly as you beat.
Egg 4: Using an egg stored at room temperature, separate the egg white from the egg
yolk. Add two teaspoons of yolk back into the white. Beat until stiff.
Transcribed Image Text:Egg Whites like Cloud Egg 1: Using an egg stored at room temperature, separate the egg white from the egg yolk. Beat the egg white until stiff. Egg 2: Separate the egg white from the egg yolk using a refrigerated egg. Beat the egg white until stiff. Egg 3: Using an egg stored at room temperature, separate the egg white from the egg yolk. Beat the egg white until stiff; add ¼ teaspoon cream of tartar slowly as you beat. Egg 4: Using an egg stored at room temperature, separate the egg white from the egg yolk. Add two teaspoons of yolk back into the white. Beat until stiff.
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