Egg white is often used in the kitchen for its ability to climb into firm snow, which allows it to give texture and volume to dishes such as cakes, mosses and meringues. It is also used to give consistency to certain sauces and meat dishes. Egg white is a quality of quality protein, which is easily digestible and not very caloric. It is also rich in vitamins and minerals, in particular vitamin D, vitamin B2 and selenium.
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