There are still many benefits of cooking with egg white, but the dosage should not be too much, otherwise it will become scrambled eggs as you said, and it will lose its original intention. This process mainly exists in hanging and sizing. Hanging paste is used when the oil temperature is high, such as cooking, and cooking with low oil temperature will be used. Its purpose is to protect the tenderness of finished products and prevent the loss of nutrition and water. The main component of egg white is protein, which will obviously denature when the temperature exceeds 60 degrees. This denaturation can facilitate human digestion and absorption, prevent excessive exposure of nutrients and protect fat-soluble nutrients. Adding egg white is beneficial to dietary balance; Egg white is also a substance with high water content, so that the conducted heat will not directly contact the raw materials when it suddenly encounters high temperature, thus protecting the water in the raw materials to the maximum extent and making the finished products tender and smooth; Fried food is crispy outside and tender inside.