As far as whites instead of whole egg, it's probably not so much the protein content as it is the phospholipids, especially lecithin. A lot of the thickening for something like that is from the emulsification, as much as the protein networks. Egg whites have nearly the same protein content as yolks, but *none* of the fats and emulsifiers.
And dammit, I *still* don't have a food icon on LJ.
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Date: 2011-12-11 07:32 am (UTC)And dammit, I *still* don't have a food icon on LJ.