egg white
white *****
albumen
ovalbumin

They are good even when made only with egg whites.

Do that just until the egg whites are mixed in.

Preparing the egg whites is perhaps the most critical part.

In a large bowl, bring the egg whites to room temperature.

I cut the egg whites in half so the cake wouldn't dry out.

We learn that he eats a lot of egg whites.

Egg whites should be just firm enough to form soft peaks.

The physical stress of beating the egg white can create a foam.

Add the egg whites and mix just enough to blend.

Beat the egg whites with the salt until they stand up in peaks.