Eggs Separated for Preparation

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Either the white or the yolk may be used separately. Egg whites can be beaten until stiff for soufflés or meringues, or to lighten cakes and mousses. Yolks are used as a liaison to thicken and enrich sauces, and as an emulsifying agent in sauces such as hollandaise and mayonnaise. Yolks can also be folded or stirred into beaten egg whites to create dishes with a lighter, fluffier texture, as in baked Alaska (omelette norvégienne).