Do egg whites thin out when salt is added, which will make them easier to mix?

Best Answer

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Quick Answer about "Do egg whites thin out when salt is added, which will make them easier to mix?"

Salt, sodium chloride, is slightly chaotropic towards protein colloids, so it should loosen up the egg whites slightly by decreasing protein-protein interaction.

What happens to egg white when mixed with salt?

When salt is added to egg whites it quickly dissolves into its base components of sodium and chlorine. The sodium and chlorine turns right around and bonds to the egg white proteins and that leaves less bonding sites for other egg white proteins to use to form long chains.

How does salt affect eggs?

Acids and salt do pretty much the same thing to egg proteins. They get the proteins together sooner, but they don't let them get as close together. That is, acids and salt make eggs thicken and coagulate at lower cooking temperature, but actually produce a more tender texture.\u201d

Does salt denature egg whites?

Sodium chloride (NaCl) solution attracts water and help protein to remain moist. Excessive amounts of NaCl solution breaks the hydrogen bonds between the amino acid strands and leads to protein denaturation. When only a few drops of NaCl solution are added, the egg white solution remains clear.

Why are my egg whites not mixing?

New, room temperature egg whites will whip up faster than old, cold eggs. Make sure the bowl you whip the egg whites in is free from any greasy residue. Make sure that no egg yolk is in with the egg whites. Egg yolks are very high in fat and will hinder the whipping process.

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