Egg liquid is divided into egg white liquid, egg yolk liquid and whole egg liquid. Whole egg liquid refers to the egg liquid produced by whole eggs. The water content in egg white is as high as 90%, and 10% is mainly from protein.

When we learn to cook with recipes, we often see the material of egg liquid. In most cases, egg liquid refers to the whole egg that has been broken up. Including egg white and egg yolk, not just any one. If only one of egg white and egg yolk is needed, it will be explained in detail in the recipe.

Use of egg liquid

You can put the beaten egg liquid into a pot and fry it into broken eggs, and then cook it with ingredients such as tomatoes or green peppers. Or pour it into the pot and fry it into egg skin, and then cut it into strips to cook soup. If you want fried eggs to taste fluffy, you can add a proper amount of starch water to the egg liquid.