蛋白

egg white───蛋白

egg whisks───鸡蛋搅打器

lead whites───铅白色；铅白

egg slices───鸡蛋片

egg whisk───鸡蛋搅打器

eggshell whites───蛋清

large whites───英国大白猪

flat whites───平白

zinc whites───[颜料]锌白

Egg whites were a popular form of "laundry detergent" during the sixteenth and seventeenth centuries in England.───在十六，十七世纪时的英国，鸡蛋白是对洗衣清洁剂的一种流行说法。

A topping for pastry or pies MADE of a mixture of egg whites and sugar beaten until stiff and often baked until brown.───蛋白酥皮卷将鸡蛋白与糖搅拌至发硬，然后烘烤直至棕色而制成的糕饼或馅饼皮

Crack two eggs into a bowl and beat with an egg beater until egg yolk is fully mixed with the egg whites.───裂缝两个蛋在碗里，打了，直到搅蛋蛋黄完全混合了蛋白。

But I probably should have had egg whites or maybe a piece of steak.───但或许我应该吃些蛋白或来块牛排。

Some professional pastry chefs suggest adding a pinch of salt with the raw egg whites at the beginning of beating.───专业蛋糕师建议在蛋白还呈现黏液状时加入一小撮食盐。

Egg White: Also known as albumen, egg whites are very low in calories, little fat, no cholesterol, and are loaded with protein.───蛋清：也叫作蛋白，蛋白的卡路里含量很低，几乎不含脂肪，也不含胆固醇，含有蛋白质。

Whisk the egg whites until stiff.

Fold in the beaten egg whites.

Whisk the egg whites until they form stiff peaks.

Beat the egg whites well.

Whisk the egg whites into stiff peaks.

Fold the egg whites into the cake mixture.

Whisk four egg whites into stiff peaks.

Use the whites of two eggs/two egg whites.

Fold in two egg whites.