What is Egg White Salad?
An egg white salad is a nutritious and protein-packed dish that primarily features egg whites as the main ingredient. It is a lighter and lower-fat alternative to traditional egg salad, which typically includes whole eggs and mayonnaise.
Ingredients
Egg whites are the section of the egg that surrounds the yolk. They are translucent when raw, and when cooked the loose clear substance becomes white. Egg whites can be scrambled and made into omelettes, among other uses such as acting as a binder in baked goods. In this case the egg is incorporated into the batter and not noticeable. Egg whites are used in place of the whole egg. The flavor is mild and slightly sulfurous, but pleasant.
Lettuce is a leafy green vegetable that grows in a clustered head, with many leaves growing from the stem, to form a round or conical vegetable. Lettuce is green with large tender leaves that bruise easily and get smaller towards the center, or heart of the lettuce. There are many varieties of lettuce, most have green leaves, while some have purple/brown leaves. Romaine is hearty, while iceberg is watery. Each leaf does have a dry, yet partially juicy quality and a crisp texture. The flavor is green and vegetal. Lettuce is best served cold and raw.
Mayonnaise is a cream colored condiment and thick sauce, or spread. Mayonnaise is made by slowly adding oil to a mixture of raw egg, vinegar and seasonings, until it thickens. This is done by continuously whisking. The flavor is mild, tangy and a bit salty with a comforting quality from the creamy texture. Mayonnaise is a multi-use ingredient for sauces, cold meat salads, sandwiches and more.
Celery is a light green vegetable with tall, thin fibrous stalks and green leaves at their tips. They are extremely juicy and comprised of 90% water. They grow in clusters, sharing a base with about eight or nine ribbed stalks. The texture is crunchy, juicy and has a refreshing flavor that is light, sweet and vegetal. Celery can be eaten raw or cooked into soups and other dishes.
Lemon juice is made from the flesh of the pulpy yellow lemon fruit. The juice is squeezed from the flesh of the lemon and is a pale yellow color. The flavor is very sour and bright. Lemon juice is used in multiple cuisines around the world to brighten and enhance the flavors of the other ingredients. Lemon juice is used to make lemonade and goes well on fish. It has many uses.
The onion is a bulb vegetable, meaning its bulb and not its leaves are eaten. Onions come in many varieties, including white, yellow and red. Shallots are small and mild onions. Vidalias are sweet, while red onions are strong and sharp. The onion is usually round and has a thin dry skin around its juicy layers. This skin depends in the color of the onion, as does the flesh. The flesh, or body of the onion is made of multiple round layers, that get smaller towards the center. The flavor of onions are sharp and sweet when raw, with an astringent taste. When cooked, these flavors mellow and the sweetness emerges. Onion are a very common flavoring and ingredient for many savory dishes.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
The peppercorn plant grows in tropical climate and produces tiny black fruit. The fruit is dried and become hard. At this point it is ground into a textured powder comprised of black and grey dots. It has a flavor that is spicy, pungent and sharp. Pepper is an extremely popular spice, especially in Western cuisines and lends a gentle heat to dishes. There are different varieties of black pepper and the flavor changes subtly because of this.
