Assertion: egg white | /r/HasProperty | whipped
Facets:
value: from the fridge
type: LOCATION
value: from one
type: OTHER
Source sentences:
text: Ovalbumin is responsible for original foam volume when egg whites are whipped, while ovomucin holds onto the air bubbles during heating and has elastic qualities that allow the protein to stretch as the air bubbles enlarge.4
text: Below is a picture of an egg white that was whipped straight from the fridge and one that was allowed to come to room temperature.