page_title: Egg white
section_title: Copper bowl
hierarchical_section_title: Egg white / Foam / Stabilizing foam for culinary purposes / Copper bowl
context_page_description: Egg white is the clear liquid contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo.
  Egg white consists primarily of about 90% water into which about 10% proteins are dissolved. Unlike the yolk, which is high in lipids, egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many uses in food and also many other uses.
context_section_description: Copper bowls have been used in France since the 18th century to stabilize egg foams. The copper in the bowl assists in creating a tighter bond in reactive sulfur items such as egg whites.  The bond created is so tight that the sulfurs are prevented from reacting with any other material.  A silver-plated bowl has the same result as the copper bowl, as will a pinch of powdered copper supplement from a health store used in a glass bowl.  Drawbacks of the copper bowl include the expense of the bowl itself, and that the bowls are difficult to keep clean.  Copper contamination from the bowl is minimal, as a cup of foam contains a tenth of a human's normal daily intake level.
caption: Beaten egg whites
exif: {}